Food and Drink Microbiology for Non-microbiologists
An introductory course for non-microbiologists that describes the various kinds and types of microorganisms associated with foods, their effect on food products and/or consumers and the ways in which their activity can be controlled or eliminated.
Food microbiology is a vital component in ensuring the safety and stability of the food that we eat. Like all technical subjects, it is full of jargon that can appear complex and difficult to non-microbiological staff. Understanding the basics of food microbiology and its importance in maintaining food safety is vital in 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 micro-organisms associated with foods, their effect on your food products and/or consumers and the ways in which you can control or eliminate their activity.
When
11 Nov 2015 @ 08:30 am
11 Nov 2015 @ 05:00 pm
Duration: 8 hours, 30 minutes
Where
Leatherhead Food Research
Randalls Road
United Kingdom
Language
Englishen
Organised by
Leatherhead Food Research (deactivated)
Event published: 6 Jan 2015 Event last updated: 18 Jul 2016
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