COURSE OVERVIEW:

The meaning of this course lies in the critical intersection of microbiology and the global food supply chain. As food production becomes increasingly complex and industrialized, the role of microbiologists is vital in preventing foodborne illnesses and ensuring product longevity. This course moves beyond basic pathogen detection to explore the ecological dynamics of microorganisms in various food matrices, providing a scientific basis for food safety management.

The scope of the training encompasses the study of spoilage organisms, beneficial fermentation microbes, and high-risk pathogens such as Listeria, Salmonella, and E. coli. It integrates modern molecular methods with traditional culture techniques to provide a comprehensive analytical toolkit. Furthermore, the course addresses the regulatory landscape, including HACCP, FSMA, and international food safety standards, ensuring that laboratory results translate into actionable compliance strategies.

The coverage includes the microbiology of specific food categories like dairy, meat, and processed goods, as well as the impact of innovative preservation techniques on microbial survival. Participants will learn how to design robust sampling plans, validate shelf-life claims, and conduct root-cause investigations into contamination events. By focusing on the "farm-to-fork" continuum, the course equips professionals to protect public health while maintaining the highest standards of food quality.

COURSE OBJECTIVES:

After completion of this course, the participants will be able to:

• Identify the physiological characteristics of major foodborne pathogens.
• Implement advanced rapid detection methods for microbial contaminants.
• Design and validate effective HACCP and food safety plans.
• Evaluate the microbial ecology of different food preservation methods.
• Conduct shelf-life studies based on microbial growth kinetics.
• Perform environmental monitoring for pathogen control in food facilities.
• Interpret microbiological criteria and limits set by international regulators.
• Apply molecular techniques like PCR for rapid pathogen identification.
• Investigate the causes of food spoilage and product defects.
• Manage laboratory data for food safety trend analysis and reporting.
• Audit food production processes for microbiological risks.
• Formulate corrective actions for out-of-specification microbiological results.

TARGET AUDIENCE:

This course is intended for Food Microbiologists, Food Safety Managers, Quality Control Technicians, Regulatory Inspectors, and Production Supervisors working in the food and beverage industry.

TRAINING COURSE METHODOLOGY:

A highly interactive combination of lectures, discussion sessions, and case studies will be employed to maximize the transfer of information, knowledge, and experience. The course will be intensive, practical, and highly interactive. The sessions will start by raising the most relevant questions and motivating everybody to find the right answers. The attendants will also be encouraged to raise more of their questions and to share in developing the right answers using their analysis and experience. There will also be some indoor experiential activities to enhance the learning experience. Course material will be provided in PowerPoint, with necessary animations, learning videos, and general discussions.

The course participants shall be evaluated before, during, and at the end of the course.

COURSE CERTIFICATE:

National Consultant Centre for Training LLC (NCC) will issue an Attendance Certificate to all participants completing a minimum of 80% of the total attendance time requirement.