Course Schedule
Start Date
Aug 20, 2026
End Date
Aug 23, 2026
Session Time
07:30 PM -
09:30 PM
Total Duration
4
Days
About This Course
This course provides a comprehensive understanding of microorganisms in food, including bacteria, yeasts, molds, and viruses, and their impact on food safety and quality.
Participants will learn how microorganisms grow, survive, and affect food through spoilage and foodborne diseases, as well as their beneficial roles in certain food processes.
The course also covers practical approaches to detect, control, and prevent harmful microorganisms using food safety systems, hygiene practices, and preservation techniques to ensure safe and high-quality food products.
Requirements
Students should have a basic understanding of food safety concepts and an interest in microbiology or the food industry.
They are expected to engage actively in the course, including attending sessions, participating in discussions, and completing assessments.
Basic skills such as attention to detail, willingness to learn, and the ability to apply concepts in practical food safety situations are essential for success.
They are expected to engage actively in the course, including attending sessions, participating in discussions, and completing assessments.
Basic skills such as attention to detail, willingness to learn, and the ability to apply concepts in practical food safety situations are essential for success.
Your Instructor
Dr Mohamed Hassan
Certified Expert Trainer
Experience in food safety and Quality for 15 years , Lead so many workshop and training sessions worldwide
Certified Certificate
Get a certified certificate upon successful completion that you can share on LinkedIn and add to your CV
Internationally Recognized
Shareable
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