Food Microbiology - QC
The interactions between microorganisms, plants and animals are natural and constant. The ecological role of microorganisms and their importance in the geochemical cycles in nature is well documented. The human food supply may consists basically of plants and animals or products derived from them. It is understandable that our food supply can contain microorganisms in interaction with food. The microorganisms grow and reproduce in food products because food is a good source of the nutrients required for their growth. In most cases microorganisms use our food supply as a source of nutrients for their own growth. This, of course can result in deterioration of the food by increasing their number, utilizing nutrients producing enzymatic changes and contributing off-flavor by means of breakdown of a product synthesis of new compounds they can ’spoil’ a food.
This course focuses specifically on issues of food spoilage caused by the presence of food-borne pathogens. Trainees are instructed in methods of sanitation and preservation during food preparation and processing. Courses in food microbiology usually include a laboratory component that allows students to handle live microbial samples and practice methods of destruction. Trainees are introduced to standards of quality assurance that help prevent the spread of food poisoning microbes. They are instructed in inspection methods, which are associated with each stage of the food processing procedure. A laboratory session is often included with this course to provide students with the opportunity to practice inspection procedures.
In this training we will learn a lot of topics like the General introduction in food quality and food safety, Application of the HACCP system and its requirements (SSOP and GMP), International and local food specifications, General introduction to food microbiology, Methods of examination of food microorganisms, Food spoilage, and Food preservation techniques.
Preparation and sterilization of Microbial media needed.
Determination of MIC of some bioactive compounds.
Yeast count by hemocytometer
Collaborate in groups to create a HACCP plan for a food product.
Microbial examination of different food samples.
Estimation of the antimicrobial activity of some bioactive compounds.
This workshop is supposed to encourage young and professionals researchers in Biotechnology, Biology, Chemistry, Pharmaceuticals industry professionals, Medicine, finally; students and staff of various disciplines of life sciences.
Cost: 800 EGP
Timing & Access
CEB Academy, G1, Building no. 44 A, Dokki street, Giza