Understanding microbiology for non microbiologists


5-6 November 2024



Members - £999 + VAT
Non-members - £1299 + VAT


Campden BRI, Chipping Campden

Delegate feedback (2023):

  • Gave a really good overview.
  • Very knowledgeable, helpful in answering questions. 
  • All tutors were very good. 
  • Very knowledgeable and engaging tutors.  Good examples and stories.
  • Engaging, positive tutors. Very good.
  • Excellent tutors, fun, interactive, highly knowledgeable and able to apply and draw on industry experience and application.  Really enjoyed it, thank you.

Benefits of attending

This course is designed to give those who have had no formal microbiological training the confidence to make good, informed decisions about food safety and to help delegates  to understand the importance of microbiological safety and stability in food manufacture, distribution and sale. Typical attendees could be Managers in Hygiene or Quality Departments, Buyers or those working in NPD.

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

Training Course content

• Microorganisms - types and diversity and nutritional requirements for growth
• Case study exercise: diagnosis of food microbiological problems
• Hygiene and environmental sampling in the factory
• Food poisoning
• Food spoilage
• Growth, inhibition and destruction of microorganisms and toxins
• 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 solved
• To inform on how to decide on specification limits

Learning Outcomes

At the end of the course delegates will be able to:
• Understand the  terminology and “jargon” to enable informed discussion of microbiological issues
• Identify the role of microbiology in setting product specifications
• Locate potential factory blackspots where microbiological problems can occur
• Decide the correct hygiene measures and cleaning regimes to eradicate problems

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

Food technology for non-food technologists

HACCP – foundation (level 2)

Packaging technology for non-packaging technologists

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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