Puritan Enviromax and ESK for Surface Sampling

Food and Drink Microbiology for Non-microbiologists

2015, November 11

Food » Training

Food microbiology is a vital component in ensuring the safety and stabbility of the food that we eat. Like all technical subjects, it is full of jargon that can appear complex and difficult to non-microbiological stff. Understanding the basics of food microbiology and its importance in maintaining food safety is vital to ensuring the safety and stability of the food that we all eat.

This introductory one-day course is specifically tailored to describe to non-microbiologists the various kinds and types of microorganisms associated with foods, their effect on your food products and/or consumers and the ways in which you can control or eliminate their activity.

From this course you will understand the types and significance of microorganisms in foods, learn about the causes and effects of spoilage, discover the agents responsible for food poisoning and their symptoms, gain an insight into the methods employed in controlling microbial growth in foods, understand the terms and language used by microbiolgists and recognise the role of microbiology in QC.


Leatherhead Food Research
Yew Tree Bottom Road, Great Burgh
KT18 5XT
United Kingdom


Leatherhead Food Research
Phone: +44 (0)1372 822381
Email: skamal@leatherheadfood.com
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