Course Overview

This online course offers a comprehensive exploration of microorganisms in food, focusing on both their beneficial roles and the risks they pose. In just 90 minutes, you’ll gain a clear understanding of the microbes that affect our food—both the harmful ones that cause disease and spoilage, and the beneficial ones used in fermentation and food production.

What You’ll Learn

• Core concepts of food microbiology: types of microorganisms, growth factors, and microbial ecology in food
• Foodborne pathogens & spoilage organisms: characteristics, risks, and detection methods
• Food safety systems: HACCP principles, preventive controls, and regulatory frameworks
• Industrial applications: fermentation processes and other bioprocessing methods
• Risk assessment & control strategies: how industry evaluates hazards and designs safe processes
• Microbiological testing: interpreting results, indicators of contamination, and quality assurance practices

Course Duration

Total time: 90 minutes
Designed for efficient learning, the course is structured to deliver maximum value in a short timeframe—perfect for busy professionals or students seeking a strong foundational understanding.

Achievements

Participants will receive a certificate of completion, demonstrating your knowledge of food microbiology and safety principles—an asset for academic, professional, or regulatory environments.

Who Should Participate

This course is ideal for:

• Food industry professionals (production, quality assurance, R&D, sanitation)
• Students in food science, microbiology, nutrition, or related fields
• Regulatory or public health personnel seeking foundational microbiology knowledge
• Entrepreneurs in food manufacturing, catering, or food startups
• Anyone interested in food safety, fermentation, or how microbes shape our food supply