Online
Advanced Food Microbiology: Tools for Safety Management
If you're a professional in the food industry seeking to expand your expertise in the ecology and physiology of food and gastro-intestinal-tract microbes, this online course is tailor-made for you.
Throughout this course, we will delve into the impact of viruses, bacteria, and fungi on food quality and safety. Designed to fit your schedule; this four-week part-time course allows you to balance your studies with work and advance your career.
Registration deadline: 14 October 2024
Target audience
To be able to participate in the course, you are expected to have at least a BSc level of education in Food Science and Technology or a related field, such as Chemical Engineering or Biotechnology.
The language of instruction of this course is in English. Admission to the course requires a level of English as described at the webpage linked in the right-hand column.
Learning outcomes
After successful completion of this programme, you will be able to:
- Assess the importance of hygiene and hygienic design in relation to public health, to product quality and to cost effectiveness.
- Classify food processes based on hygienic requirements.
- Discuss surface contamination and the impact of dispersed biofilm cells and spores on recontamination of foods in production environments.
- Understand the statistical principles underlying microbiological analysis of foods.
- Differentiate microbiological criteria and select suitable sampling plans to optimise food quality and safety.
- Get an understanding of the possibilities and limitations of novel approaches including FSOs, quantitative microbiology, and risk analysis for the production of safe foods.
Programme
Gain a comprehensive understanding of the concepts and terminology of food microbiology underlying food quality management and food production safety issues. We will explore the use and limitations of risk assessment, quantitative microbiology, risk analysis, and food safety objectives (FSOs). Additionally, you will learn about hygienic production practices, microbiological sampling plans, and the statistical principles that underlie microbial analysis of foods.
The master's course consists of online knowledge clips, textual explanations and animations, including exercises with feedback. Furthermore, it includes activities to learn to apply the microbial principles and approaches in practice and a lab simulation case on food preservation, including report writing. All information will be provided on Brightspace.
Combining courses
When you want to learn more about food safety and quality, other courses are interesting for you too. You can deepen your knowledge in a specific career field without completing a Master's programme. You can register for any combination, but please consider our suggestions in the right-hand column.
Examination
Participation in the remote proctored exam is optional. If you decide not to participate in the exam, you do not qualify for a certificate and/or micro-credentials. The exam is included in the course price. The date of examination is 21 November 2024.
Certification
Upon successful completion, a digital micro-credentials certificate (EduBadge) with 3 study credits (ECTS) is issued. The EduBadge certifies the learning outcomes of short-term learning experiences, marking the quality of a course.
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Registration
Join this course now.
Capstone project
After completion of two or more courses, there is a unique opportunity to apply what you have learned. You can start a capstone project in consultation with a Wageningen expert in the field. It is a tailor-made project where you will write a short paper about your results and conclusions. During this work, you will be coached by an expert. Price: €1,230,-.