Advanced Certificate in Food Microbial Control Technology
-- ViewingNowThe Advanced Certificate in Food Microbial Control Technology is a comprehensive course designed to equip learners with critical skills in food safety and quality control. This certification program emphasizes the importance of understanding and controlling microbial contamination in food processing, packaging, and storage.
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⢠Fundamentals of Food Microbiology: An introduction to the basics of food microbiology, including types of microorganisms, their growth and survival in food, and factors affecting their growth.
⢠Microbial Contamination and Food Safety: An in-depth study of the sources and mechanisms of microbial contamination in food, food safety hazards, and regulatory frameworks for food safety.
⢠Principles of Food Preservation: An exploration of the various food preservation methods, their mechanisms, and their impact on the nutritional and sensory qualities of food.
⢠Hurdle Technology in Food Preservation: A study of the application of multiple preservation techniques to achieve synergistic effects and ensure food safety and quality.
⢠Microbial Control Strategies: An analysis of various microbial control strategies, including thermal, non-thermal, and chemical methods, and their impact on food safety and quality.
⢠Emerging Technologies in Food Preservation: An examination of novel and emerging technologies for food preservation, such as high-pressure processing, pulsed electric fields, and cold plasma.
⢠Food Microbiological Testing and Analysis: An introduction to the various methods for detecting and quantifying microorganisms in food, including cultural, biochemical, and molecular techniques.
⢠Quality Assurance and Control in Food Microbial Control: An exploration of the principles and practices of quality assurance and control in food microbial control, including risk assessment, hazard analysis, and critical control points (HACCP).
⢠Case Studies in Food Microbial Control: A review of real-world case studies that illustrate the application and impact of food microbial control technologies in the food industry.
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