Microbiology for non microbiologists, live online tutor-led training course


11 June 2024


Members - £645 + VAT
Non-members - £830 + VAT



Delegate Feedback (2023 & 2024):

  • Very clear communicator (tutor) with easy to follow information and summary questioning at the end of the modules to make you assess the  topics discussed.
  • Very good. Complex ideas explained, quizzes and tests enjoyable and whole training was very well structured. 
  • Very engaging and lots of real life equivalent stories and examples which were really useful.
  • Tutor was very engaging and you can really feel the passion he has for the subject matter.
  • Tutor is very knowledgeable and engaging.
  • I felt the tutor provided a fun and enjoyable lecture and instructions, would recommend to others.
  • Information relayed in a clear manner, driven by obvious passion for the subject and injected with lighter moments too.
  • i enjoyed the format especially the practicals, helping us see what we can encounter in products we make.

Benefits of attending

This live, interactive online course is designed to give those who have had no formal microbiological training an introduction to aspects of the subject, which are of importance in food production.  These features includes food safety and how it can be managed.  The course covers the importance of microorganisms in the food production environment as well as the food itself.  Typical attendees could be Managers in Technical, Hygiene or Quality Departments, Buyers or those working in NPD.

Breaking through some of the microbiology terminology and jargon, you will perform outline microbiological risk assessments, and be shown how to carry out microbiological investigations and decide on appropriate actions based on microbiological results. You will also be provided with a “taste” of microbiological problem-solving, through case studies.

The course will be delivered live online over the course of a day (0930 - 1530 hours approx),  participants will be sent log in details for a Microsoft Teams session. 

Training Course content

  • Microorganisms – types, diversity and introductory testing information;
  • Case study exercises: diagnosis of food microbiological issues;
  • Hygiene and environmental sampling in the factory;
  • Food safety issues;
  • Growth, inhibition and destruction of microorganisms and toxins; and
  • Factors affecting growth and survival of microorganisms.

Course Aims

  • To provide a broad introduction to the importance of microbiological issues for maintaining food safety and quality;
  • To provide a simple guide on how to identify potential risks and avoid them in future;
  • To demonstrate ways in which some microbiological problems can be understood and solved; and
  • To inform on how to decide on specification limits.

Learning Outcomes

At the end of the course participants will be able to:

  • Understand food microbiology terminology and “jargon” to enable informed discussion of microbiological issues;
  • Identify the role of microbiology in setting product specifications;
    Locate potential factory “hotspots” where microbiological problems can occur; and
  • Decide the correct hygiene measures and cleaning regimes to eradicate problems;
  • Contributes to participants continuing professional development.

This course can be customised and is available in house - please contact training@campdenbri.co.uk for more information.

Event Director - Fiona Cawkell

Related training

Setting shelf life: an overview – live online tutor-led training course

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk

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