Explore the world of microorganisms in the food industry and how microorganisms play a role in food production and manufacturing. Microbes such as bacteria, molds, and yeasts are utilized for the foods production and food ingredients such as the production of wine, beer, bakery, and dairy products.
This course introduces why an understanding of microorganisms in a food manufacturing facility is critical to ensuring the safety and quality of your products. It also provides participants with the tools and knowledge to assist with programs and processes that guard against shelf-life failures and foodborne illnesses.
Students will progress through a series of modules that address the following subject matters:
The intended audience for this course includes:
To register for this course, please visit our training portal.