Accredited? Yes | Accreditation: HPCSA-Accredited

This intermediate-level course, Food Microbiology: Principles and Application, introduces the role of microorganisms in food production, spoilage, and safety. Participants will explore how bacteria, moulds, yeasts, and viruses interact with food systems, learning how factors like temperature, acidity, moisture, and oxygen affect microbial growth. The course provides an overview of important foodborne pathogens, beneficial microbes used in fermentation, and the mechanisms behind food spoilage.

Students will also develop an understanding of practical tools used in the food industry, including aseptic sampling, microbiological testing methods, and the use of indicator organisms to detect contamination.

This course is designed for maximum flexibility—learn at your own pace, access essential resources like the Learner Guide, and receive your certification instantly upon successful completion.