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Date: 16th - 17th February, 2010

Location: Nutfield, United Kingdom

Summary:
Food - Seminar

The first day of this course provides an overview of brewing microbiology:

• Background to brewing microbiology
  
• Sampling, sample plans and HACCP
  
• Traditional microbiology, detection and identification of beer spoilage micro-organisms
  
• Brewery hygiene, CIP and monitoring of cleanliness
  
• Rapid microbiology, new methods
  

On day two, delegates will undertake a basic brewery audit at a small local brewery. This will provide the opportunity to put into practice some of the concepts and skills discussed in day one. In addition an optional afternoon session will allow participants to review basic microbiological techniques in the laboratory.