This  course is an introduction to Food Microbiology and Food Related Hazards. It can serve as a refresher for participants with a background in food processing or food technology at BSc or MSc level. The course covers: the factors that influence microbial growth, the most important foodborne pathogens, and different food products with their related pathogens.

Price:  € 45  , Enrolment duration :  3 months

E-Learning

Food Related Hazards 

Good Hygienic Practices

HACCP

Hygienic Design

Food Preservation

Sampling and Monitoring

Price:  € 135  , Enrolment duration :  3 months

E-Learning

This course is an introduction to Good Hygienic Practice (GHP). It covers: the basics of GHP, hygienic zoning, the basic concepts of cleaning and disinfection, and food safety education of food handlers. The methods and chemicals used for cleaning and/or disinfection, and the methods for assessing efficacy are also highlighted. A glossary of terms is included in the text documents.

Price:  € 45  , Enrolment duration :  3 months

E-Learning

This course is an introduction to the Hazard Analysis Critical Control Points (HACCP) system. It covers: the basic principles of HACCP,  how to perform a HACCP study, guidelines for required activities,  and predefined decision trees. The history, legislation and benefits of HACCP are all addressed in this course. 

Price:  € 55  , Enrolment duration :  3 months

E-Learning

This course is an introduction to the hygienic design of food processing equipment. It covers: basic background of cleaning and disinfection, hygienic equipment and the prevention of hazards by good hygienic design of equipment, hygienic design of surfaces (product- and indirect-contact surfaces), doors and drains; hygienic design of open and closed systems (dead ends, pipe couplings, valves, dynamic seals), installation of equipment, and factory zoning/layout. 

Price:  € 55  , Enrolment duration :  3 months

The course provides an extensive introduction into the needs and mechanisms of preservation. It covers: preservation microbiology and the effects of physical and chemical changes, enzymatic activity on preservation, (integrated) preservation methods and hurdle technology, input of microbiological parameters and the organisms’ distribution and state, preservation process, heat treatment and inactivation parameters, sterilization and pasteurization. Non-thermal inactivation process, the effects of product environment and development, and consumer behaviour and expectations are also elaborated upon. Also bottleneck organisms during processing and formulation are highlighted.

Price:  € 40  , Enrolment duration :  3 months

E-Learning

The course is an extensive introduction into sampling and monitoring for microbiological food safety. It covers: sampling plans, accuracy and/or uncertainty, basic statistics underlying enumeration, the use of most probable number (MPN), and effect of heterogeneously distributed contamination. Monitoring, verification and validation relating to both product and process are also discussed.

Price:  € 40  , Enrolment duration :  3 months

E-Learning