Did you know that the average UK household wastes £470 worth of food each year?
Food spoilage is a significant contributor to this problem, and by learning
about the microorganisms that cause it and how to prevent it, you can help
reduce food waste and save money.
This course is designed for anyone who wants to learn about food microbiology
and how it impacts the preservation of food.
Learning Outcomes:
* The basics of food microbiology and how it relates to food spoilage
* The most common microorganisms found in food and how they affect food quality
* Various methods for preserving food and preventing spoilage, including
fermentation
* How to identify signs of food spoilage and ways to prevent foodborne
illnesses
* The role of food microbiologists in the food industry
* The impact of food spoilage on the environment and the economy
The course is designed to provide learners with a thorough understanding of the
principles and techniques used in the detection and prevention of food spoilage.
In Module 01, Introduction to Food Microbiology, learners will be introduced to
the basic principles of food microbiology, including the importance of
microorganisms in food and the factors that affect microbial growth.
Module 02, Predominant Microorganisms in Food, focuses on the types of
microorganisms that are commonly found in food, their characteristics, and their
roles in food spoilage and foodborne illness.
Module 03, Food Preservation by Microorganisms, covers the different methods of
food preservation that rely on the activities of microorganisms, including
fermentation, pickling, and curing.
In Module 04, Food Fermentation by Microorganisms, learners will explore the
science behind fermentation and the different types of fermented foods and
beverages.
Module 05, Food Spoilage, provides an in-depth look at the different types of
food spoilage and the factors that contribute to food spoilage. Learners will
also explore the sensory, chemical, and microbial changes that occur during food
spoilage.
Module 06, Foodborne Diseases by Microorganisms, covers the different types of
microorganisms that can cause foodborne illness and the symptoms and treatment
of foodborne illness.
Finally, in Module 07, Food Microbiologists, learners will be introduced to the
role of food microbiologists in the food industry and the different career paths
available to them.
Certification
Upon completion of the course, learners can obtain a certificate as proof of
their achievement. You can receive a £4.99 PDF Certificate sent via email, a
£9.99 Printed Hardcopy Certificate for delivery in the UK, or a £19.99 Printed
Hardcopy Certificate for international delivery. Each option depends on
individual preferences and locations.
CPD
10 CPD hours / points
Accredited by CPD Quality Standards
WHO IS THIS COURSE FOR?
This course is suitable for:
* Food industry professionals who want to expand their knowledge of food
microbiology
* Students pursuing a degree in food science or a related field
* Anyone interested in learning about the science behind food spoilage and
preservation
* Individuals who want to reduce food waste and save money by preventing food
spoilage
CAREER PATH
* Food quality control specialist - £20,000 - £35,000
* Microbiologist - £25,000 - £45,000
* Food safety auditor - £35,000 - £50,000
* Research and development scientist - £30,000 - £60,000