Contact person
Birgitta Bergström
Projektledare
Contact Birgitta
Food microbiology - Theory and practice 2024
The course provides basic theoretical and practical knowledge of the most commonly occurring microorganisms in food contexts. The aim of the training is for the participants to gain increased knowledge of food microbiology and how and why microbiological analyzes are carried out.
Content
The course includes both theoretical and practical elements.
Theori
- Introduction to food analysis
- Basic microbiology - prerequisites for growth
- Occurrence of spoilage and pathogenic microorganisms in various foods
Laboratories
- Microbiological food analysis according to NMKL's methods for:
- Total number of aerobic bacteria, Enterobacteriaceae, E. coli, Clostridium perfringens, Bacillus cereus, Coagulase-positive staphylococci,
- Enterococcus
- Microscopy and staining
- Demonstration and preparation of commonly occurring molds
Target group
The course is aimed at staff at food laboratories within e.g. industry or municipality that wants to increase the understanding of microbiological sampling and analysis.
Some lab experience is desirable for best results.
