Certificate in Food Microbial Control: Frontiers of Food Safety
-- ViewingNowThe Certificate in Food Microbial Control: Frontiers of Food Safety is a comprehensive course that emphasizes the importance of food microbial control in ensuring food safety. With the global food industry's growing demand for experts who can prevent foodborne illnesses, this course is essential for career advancement in this field.
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โข Introduction to Food Microbial Control: Overview of key concepts, principles, and techniques for controlling microbial growth in food.
โข Microbial Ecology: Understanding the diversity and ecology of microorganisms in food systems, including bacteria, viruses, fungi, and parasites.
โข Microbial Risk Assessment: Techniques for assessing and managing microbial risks in food production and processing.
โข Food Preservation Techniques: Overview of traditional and modern food preservation methods, including thermal processing, irradiation, high pressure processing, and non-thermal processing.
โข HACCP and Food Safety Management: Principles and practices of Hazard Analysis and Critical Control Points (HACCP) and food safety management systems.
โข Foodborne Pathogens: Identification and characterization of major foodborne pathogens, including Salmonella, Listeria, E. coli, and Staphylococcus aureus.
โข Emerging Issues in Food Microbiology: Examination of recent trends and challenges in food microbiology, such as antimicrobial resistance, food allergens, and biogenic amines.
โข Food Microbiology Laboratory Techniques: Hands-on training in laboratory methods for detecting, isolating, and identifying microorganisms in food.
โข Quality Assurance and Control in Food Microbiology: Strategies for ensuring the quality and safety of food products through effective quality assurance and control programs.
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