Food Microbiology

Overview

Our comprehensive program is meticulously crafted to equip you with the essential skills and knowledge required to thrive in your chosen field. Developed by seasoned professionals with years of industry experience, this course is ideal for those seeking to kickstart their careers or enhance their existing skill set.

Featuring an engaging audio-visual presentation and easily digestible modules, our program facilitates a self-paced learning experience. Our dedicated online support team is available on weekdays to provide assistance throughout your journey.

Key Learning Outcomes

Grasp the fundamentals and their practical applications.
Cultivate the necessary skills for success in your field.
Apply newfound knowledge to real-world scenarios.
Develop effective solutions for relevant topics.
Elevate your employability and career prospects.

Course Curriculum

Module 01: What Is Food Microbiology
Module 02: History of Food Microbiology
Module 03: Current Scenario of Food Microbiology
Module 04: Sources of Microbes in FoodAirSoilWaterHuman
Module 05: Air
Module 06: Soil
Module 07: Water
Module 08: Human
Module 09: Types of Microorganisms in FoodBacteriaMouldsYeastsViruses
Module 10: Bacteria
Module 11: Moulds
Module 12: Yeasts
Module 13: Viruses
Module 14: Microbial GrowthBinary FissionGeneration Time or Doubling TimeSpecific Growth RateTypes of Microbial Growth in Food
Module 15: Binary Fission
Module 16: Generation Time or Doubling Time
Module 17: Specific Growth Rate
Module 18: Types of Microbial Growth in Food
Module 19: Factors Influencing the Growth of MicrobesIntrinsic FactorsExtrinsic Factors
Module 20: Intrinsic Factors
Module 21: Extrinsic Factors
Module 22: The function of Microorganisms in FoodFood PreservationFood FermentationFood SpoilageFoodborne Diseases
Module 23: Food Preservation
Module 24: Food Fermentation
Module 25: Food Spoilage
Module 26: Foodborne Diseases
Module 27: Biopreservation
Module 28: Bacteriocins: The Natural Food PreservativesFirst MethodSecond MethodCharacteristics of Bacteriocins
Module 29: First Method
Module 30: Second Method
Module 31: Characteristics of Bacteriocins
Module 32: Yeast Metabolites as Preservatives
Module 33: Food Preservation TechniquesHeat Processing ProceduresLow-temperature StorageControl of Water ActivityChemical Preservatives
Module 34: Heat Processing Procedures
Module 35: Low-temperature Storage
Module 36: Control of Water Activity
Module 37: Chemical Preservatives
Module 38: Application of Food PreservationFruitFruit JuiceVegetablesEggMeat
Module 39: Fruit
Module 40: Fruit Juice
Module 41: Vegetables
Module 42: Egg
Module 43: Meat
Module 44: What Is Food Fermentation?
Module 45: History of Food Fermentation
Module 46: Importance of Food Fermentation
Module 47: Food Fermentation ProcessesNatural ProcessBack SloppingControlled Fermentation
Module 48: Natural Process
Module 49: Back Slopping
Module 50: Controlled Fermentation
Module 51: Microorganisms in Food FermentationBacteriaYeastsMoulds
Module 52: Bacteria
Module 53: Yeasts
Module 54: Moulds
Module 55: Fermented FoodMeat FermentationVegetable Fermentation
Module 56: Meat Fermentation
Module 57: Vegetable Fermentation
Module 58: Fermented Dairy ProductsFermented Milk ProductsCheeses Fermentation
Module 59: Fermented Milk Products
Module 60: Cheeses Fermentation
Module 61: Risks Associated with Food Fermentation
Module 62: What is Food Spoilage?
Module 63: How to Identify Food Spoilage
Module 64: Spoilage by MicroorganismsFood Spoilage MouldsFood Spoilage YeastsFood Spoilage Bacteria
Module 65: Food Spoilage Moulds
Module 66: Food Spoilage Yeasts
Module 67: Food Spoilage Bacteria
Module 68: Spoilage of Specific FoodCereal ProductsFruitsVegetablesMeat ProductsCanned Foods
Module 69: Cereal Products
Module 70: Fruits
Module 71: Vegetables
Module 72: Meat Products
Module 73: Canned Foods
Module 74: Minimise Microbial Food SpoilageFood PreservationProduct Design and DevelopmentChallenge Testing and Shelf-life Assessment
Module 75: Food Preservation
Module 76: Product Design and Development
Module 77: Challenge Testing and Shelf-life Assessment
Module 78: What Is Foodborne Disease?
Module 79: The Causes of Foodborne Diseases
Module 80: Types of Microbial Foodborne DiseasesIntoxicationInfectionToxico-infection
Module 81: Intoxication
Module 82: Infection
Module 83: Toxico-infection
Module 84: Microbial Factors in Foodborne DiseasesVirusBacteriaFungiToxins
Module 85: Virus
Module 86: Bacteria
Module 87: Fungi
Module 88: Toxins
Module 89: Foodborne Outbreaks
Module 90: Microbial Foodborne DiseasesBotulismQ FeverStreptococcal InfectionMycotoxicosis
Module 91: Botulism
Module 92: Q Fever
Module 93: Streptococcal Infection
Module 94: Mycotoxicosis
Module 95: Prevention of Foodborne DiseasesWashing Hands RegularlyHandling Raw Animal Products AppropriatelyConsuming Food Before It ExpiresKeeping Animals Away Food Preparation Areas
Module 96: Washing Hands Regularly
Module 97: Handling Raw Animal Products Appropriately
Module 98: Consuming Food Before It Expires
Module 99: Keeping Animals Away Food Preparation Areas
Module 100: Food Microbiologist
Module 101: Responsibilities of a Food Microbiologist
Module 102: Career Opportunities
Module 103: Challenges for Food Microbiologists
Module 104: Climate Change
Module 105: Antimicrobial Resistance
Module 106: Introduction to Microbiology
Module 107: Food Microbiology
Module 108: Organic Chemist
Module 109: Biomolecules
Module 110: Protein
Module 111: Metabolism
Module 112: Food Contamination
Module 113: Microorganisms
Module 114: Nutrients for Life â€“ Nutrients for Life Macronutrients
Module 115: Nutrients for Life â€“ Micronutrients

Designed to give you a competitive edge in the job market, this course offers lifetime access to materials and the flexibility to learn at your own pace, from the comfort of your home.

Why Choose Us?

Learn at your own pace with 24/7 online access to course materials.
Benefit from full tutor support available Monday through Friday.
Acquire essential skills in the convenience of your home through informative video modules.
Enjoy 24/7 assistance and advice via email and live chat.
Study on your preferred device – computer, tablet, or mobile.
Gain a thorough understanding of the course content.
Improve professional skills and earning potential upon completion.
Access lifetime course materials and expert guidance.
Enjoy the convenience of online learning with flexible schedules.

Why Enroll in This Course?

Our program provides a comprehensive introduction to the subject matter, laying a solid foundation for further study. It empowers students to acquire knowledge and skills applicable to both their professional and personal lives.

Assessment

The course incorporates quizzes to evaluate your understanding and retention of the material. These quizzes pinpoint areas for further practice, allowing you to review course materials as needed. Successfully passing the final quiz qualifies you for a certificate of achievement.

Requirements

There are no formal requirements for this course, it is open to anyone who is interested in learning the material.

Career Path

Our course is meticulously designed to equip you for success in your chosen field. Upon completion, you’ll have the qualifications to pursue diverse career opportunities across various industries.