Microbiology for non-microbiologists- training course from Teagasc Food Industry Development
On 7th and 14th October, Teagasc will run a virtual training workshop, part-funded by the Rural Food Skillnet, that will be of interest to food businesses and producers who would like to learn more about the essentials of food microbiology, interpreting lab reports, food expiry dates and more.
On 7th and 14th October, Teagasc will run a virtual training workshop, part-funded by the Rural Food Skillnet, that will be of interest to food businesses and producers who would like to learn more about the essentials of food microbiology, interpreting lab reports, food expiry dates and how to extend the shelf-life of their products.
The course will be run virtually over two mornings, 7th & 14th October.
The course costs €215 to attend (with the Rural Food Skillnet subsidising the remainder of the fee).
It is designed to help those in the food industry with little formal microbiology training to gain a better understanding of the microorganisms associated with different foods, their characteristics and their implications for food safety and food spoilage. The course also provides an insight into the techniques used in the laboratory to test for microbes and how to interpret laboratory test reports. It will be of interest to those working in the food industry, including those involved in quality control, new product development and training.
The course would be particularly valuable to those with responsibility for improving food quality and safety systems, e.g. HACCP
The course will be led by Des Walsh, Carol Griffin and Brian McGuinness of Teagasc Food Research Centre, Ashtown.
Click this link for a fact sheet on the Shelf Life of Food Products