Professional Certificate in Food Microbial Control and Analysis
-- ViewingNowThe Professional Certificate in Food Microbial Control and Analysis is a comprehensive course designed to equip learners with critical skills in food microbiology, safety, and quality control. This course is vital in an industry where foodborne illnesses affect millions yearly, causing significant public health and economic consequences.
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⢠Fundamentals of Food Microbiology: An introduction to food microbiology, including the basics of microbial growth, survival, and death. This unit covers the most common foodborne pathogens, their sources, and the conditions that promote their growth.
⢠Microbial Control Strategies: This unit covers the principles and practices of microbial control in food production, including good manufacturing practices (GMPs), hazard analysis and critical control points (HACCP), and other risk management strategies.
⢠Food Preservation Techniques: An exploration of various food preservation methods, such as thermal processing, irradiation, high pressure processing, and non-thermal processing, and their impact on microbial populations.
⢠Microbial Testing and Analysis: This unit covers the methods and techniques for detecting and quantifying microorganisms in food, including traditional culture methods and rapid detection methods such as PCR, ELISA, and ATP bioluminescence.
⢠Food Safety Regulations and Guidelines: An overview of the regulatory framework governing food safety, including the role of government agencies, industry standards, and international regulations.
⢠Foodborne Illness Outbreak Investigation: This unit covers the steps involved in investigating foodborne illness outbreaks, including epidemiological, laboratory, and environmental investigations, and the development of control measures.
⢠Emerging Issues in Food Microbial Control: An exploration of current and emerging issues in food microbial control, such as antimicrobial resistance, food allergens, and the impact of climate change on food safety.
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