IEH Academy

Introduction to Microorganisms in the Food Industry Training

Course details

Self-Paced eLearning

FREE (Limited Time Only)

2 Hours

Dr. Gene Bartholomew

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.

Benefits and Learning Objectives

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:

  • Microorganisms: An Overview
  • Microorganisms in Food Processing
  • Spoilage & Pathogenic Microorganisms
  • Ways to Control Impacts of Food Microorganisms
  • Plant Sanitation & GMPs
  • The 7 Steps of Effective Preoperational Sanitation
  • The Connection Between Sanitation and Microorganisms

Who Should Take this Course?

The intended audience for this course includes:

  • Managers
  • R&D
  • Maintenance & Operator personnel
  • QA Technicians
  • QA Managers
  • Microbiologists
  • Purchasing Agents
  • Other food processing employees place a major role in food safety and quality.

Registration and Payment

To register for this course, please visit our training portal.

Meet the Instructor

Dr. Gene Bartholomew