Microorganisms in Food: Identification and Characterisation
CPD Certified Diploma | FREE Exam | 24/7 Tutor Support | Lifetime Access | 100% Success Rate
Janets
Summary
- Certificate of completion - £9.99
- Certificate of completion - £15.99
- Exam(s) / assessment(s) is included in price
- Tutor is available to students
Add to basket or enquire
Overview
Microorganisms play a crucial role in the food industry, affecting the quality, safety, and nutritional value of food products. Food microbiology is the study of microorganisms in food, and it provides knowledge about the microbial ecology of food and the ways to control microorganisms to ensure food safety.
In 1996, an outbreak of Escherichia coli O157:H7 in Scotland resulted in 20 deaths and over 500 illnesses. The outbreak was traced to contaminated meat sold in local butchers' shops. The incident highlighted the importance of food safety and the need for proper food microbiology practices.
This course on Microorganisms in Food: Identification and Characterisation is designed to provide a comprehensive understanding of the role of microorganisms in food. The course covers topics such as the predominant microorganisms in food, food preservation and fermentation by microorganisms, and the risk of foodborne diseases. The course also introduces learners to food microbiologists and their role in the food industry.
Learning Outcomes- Understand the fundamental concepts of food microbiology and its importance in food safety and quality.
- Identify the predominant microorganisms in food and comprehend their roles in food spoilage, preservation, and fermentation.
- Evaluate the methods of food preservation by microorganisms and their impact on food quality and safety.
- Analyse the process of food fermentation by microorganisms and its effects on food products' taste, texture, and shelf life.
- Recognise the risk of foodborne diseases caused by microorganisms and the measures to control and prevent them.
CPD
Course media
Description
The Microorganisms in Food: Identification and Characterisation course is designed to equip learners with a comprehensive understanding of the role of microorganisms in the food industry. Through seven modules, learners will gain knowledge about food microbiology, predominant microorganisms in food, food preservation and fermentation, food spoilage and foodborne diseases, and the role of food microbiologists. The course is ideal for food science students and professionals, quality assurance personnel, food safety regulators and inspectors, and individuals interested in learning about the role of microorganisms in food.
Who is this course for?
- Food science students and professionals
- Quality assurance personnel in the food industry
- Food safety regulators and inspectors
- Individuals interested in learning about the role of microorganisms in food
Career path
- Microbiologist (£22,000 - £60,000)
- Food Safety Manager (£25,000 - £65,000)
- Quality Assurance Manager (£25,000 - £55,000)
- Food Technologist (£20,000 - £45,000)
- Research and Development Scientist (£22,000 - £60,000)
- Food Inspector (£18,000 - £40,000)
Questions and answers
Currently there are no Q&As for this course. Be the first to ask a question.
Certificates
Certificate of completion
Digital certificate - £9.99
Receive a digital copy of your certificate as a PDF file for only £9.99.
Certificate of completion
Hard copy certificate - £15.99
A physical, high-quality copy of your certificate will be printed and mailed to you for only £15.99.
For students within the United Kingdom, there will be no additional charge for postage and packaging. For students outside the United Kingdom, there will be an additional £10 fee for international shipping.
Reviews
Currently there are no reviews for this course. Be the first to leave a review.
Add to basket or enquire
Course provided by
Legal information
This course is advertised on reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.
