Intermediate Food Microbiology: Principles and Application Course

Accredited? Yes | Accreditation: HPCSA CPD Accredited

Intermediate Food Microbiology: Principles and Application explains how bacteria, yeasts and moulds grow and multiply, and how viruses multiply. It shows how microorganisms are identified and named, including Gram-positive and Gram-negative cell walls and identification techniques. It also describes the foodborne illnesses caused by bacteria, moulds, yeasts and viruses, and their symptoms.

You will learn the difference between index and indicator organisms and what indicator organisms in food tell you. The course covers food spoilage and its types, preservation by heat processing and aseptic packaging, microbiological quality assurance, and the microorganisms that affect quality in different types of food. It ends with sampling and testing: aseptic technique and how to choose the right media and equipment.

The course is self-paced, so you can study around your work. You can use the Learner Guide as you study, and you receive your certificate instantly when you pass.