Introduction to Food Microbiology (for non-Microbiologists) Course
About Course
Accredited? Yes | Accreditation: HPCSA-Accredited
This intermediate-level course, Food Microbiology: Principles and Application, introduces the role of microorganisms in food production, spoilage, and safety. Participants will explore how bacteria, moulds, yeasts, and viruses interact with food systems, learning how factors like temperature, acidity, moisture, and oxygen affect microbial growth. The course provides an overview of important foodborne pathogens, beneficial microbes used in fermentation, and the mechanisms behind food spoilage.
Students will also develop an understanding of practical tools used in the food industry, including aseptic sampling, microbiological testing methods, and the use of indicator organisms to detect contamination.
This course is designed for maximum flexibility—learn at your own pace, access essential resources like the Learner Guide, and receive your certification instantly upon successful completion.
Course Content
MODULE 1: THE CONCEPT OF MICRO-ORGANISMS IN FOOD HANDLING
-
Lesson 1: Learning Outcomes, Introduction and Course Navigation Guidelines
03:16 -
Lesson 2: Classification of Food Based on Perishability
05:53 -
Lesson 3: History of Food Microbiology
09:51 -
Lesson 4: The Places in Which Micro-Organisms Exist in Nature
05:30 -
Lesson 5: Advantages and Disadvantages of Micro-organisms
03:30 -
Lesson 6: The Role of Food Microbiology in Food Production
01:25 -
Knowledge Test for Module 1
MODULE 2: THE GROWTH AND REPRODUCTION OF MICRO-ORGANISMS IN FOOD HANDLING ENVIRONMENTS
MODULE 3: MICROBIAL DIVERSITY IN FOOD
MODULE 4: IDENTIFY GMPS TO CONTROL MICROBIOLOGICAL CONTAMINATION
COURSE FINAL ASSESSMENT AND FEEDBACK
Student Ratings & Reviews
