Introduction to Food Microbiology (for Non-microbiologists) Course
About Course
Accredited? Yes | Accreditation: HPCSA-Accredited
Food contains an invisible world of microorganisms that can affect its safety, quality, and shelf life. Introduction to Food Microbiology (for Non-Microbiologists) provides a clear and practical overview of how microorganisms interact with food, without requiring any prior background in microbiology.
In our HPCSA-Accredited online self-paced course, you will learn about the main types of microorganisms found in food, their beneficial and harmful roles, and the factors that influence their growth. The course also introduces common causes of food spoilage and foodborne illness, along with basic principles used to control microorganisms and maintain food safety.
Designed for individuals working in the food sector, students from non-science backgrounds, food handlers, and small food business owners, the course explains key concepts using simple language and practical examples.
By the end of the course, you will have a foundational understanding of food microbiology and how it applies to everyday food handling, food production, and food safety practices.
Course Content
MODULE 1: THE CONCEPT OF MICRO-ORGANISMS IN FOOD HANDLING
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Lesson 1: Learning Outcomes, Introduction and Course Navigation Guidelines
04:37 -
Lesson 2: Classification of Food Based on Perishability
05:53 -
Lesson 3: History of Food Microbiology
09:51 -
Lesson 4: The Role of Microorganisms in Water, Food, and The Food and Beverage Industry
08:04 -
Lesson 5: Different Types of Microorganisms in Food
24:21 -
Module 1 Knowledge Test 1
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Lesson 6: The Places in Which Micro-Organisms Exist in Nature
05:30 -
Lesson 7: Part I: The Helpful Microorganisms – Our Food Production Partners
09:36 -
Lesson 8: Part II: The Harmful Microorganisms – Food Industry Challenges
09:57 -
Lesson 9: Part III: Food Spoilage – The Quality Challenge
07:13 -
Module 1 Knowledge Test 2
MODULE 2: THE GROWTH AND REPRODUCTION OF MICRO-ORGANISMS IN FOOD HANDLING ENVIRONMENTS
MODULE 3: MICROBIAL DIVERSITY IN FOOD
MODULE 4: IDENTIFY GMPS TO CONTROL MICROBIOLOGICAL CONTAMINATION
COURSE FINAL ASSESSMENT AND FEEDBACK
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