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Food Microbiology for Non-Microbiologists

Food > Food Microbiology for Non-Microbiologists

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Course Duration

6-8 hours learning (delivered online in sections, work at your own pace)

Course Location


Food Microbiology for Non-Microbiologists

CAFRE Loughry Campus will be delivering the online course, Food microbiology for non-microbiologists in January 2021. The course will be delivered online. Participants can access the interactive lectures at a time and place which suits them during the scheduled course. The course will begin on 18th January allowing participants to work through the material at their own pace.

Who is the course for?

This course will benefit delegate’s right across the entire range of roles within a food organisation from technical, new product development, manufacturing and management.

Course Content

This course is designed in 6 sections to allow delegates to gain an understanding of microbiology relative to the food industry. Candidates will gain an understanding of a range of information including how food related microorganisms are classified, factors that affect their growth, their relevance as food spoilage organisms or food-borne pathogens, their testing and reporting in food microbiology and the interpretation of test reports issued relative to microbiological analysis of foodstuffs.


Knowledge will be assessed using online tests as participants work through the presentations.

Booking Terms and Conditions

CAFRE Booking terms and conditions are available by clicking here.

Apply for this Course
Russell Ramage

Key Contact

Russell Ramage
Technologist (Food)