Food Microbiology

Microbiology of food is fundamental to food quality and food safety. If you work in the food industry and need to handle microorganisms safely, this course will introduce you to the microbiology of food, with consideration of Good Manufacturing Practice, HACCP and cleaning and sanitation practices in the food industry. At the end of the course, you’ll have the practical and theoretical understanding to sample, identify and enumerate microbes in a food industry setting.

Please note: You may be charged a portion of the Compulsory Student Services Fee that supports our services available to students. For full information on the Compulsory Student Services Fee, visit fees and finance.

How to apply

To apply for one of our short courses, fill in a paper copy of our application form, available here, then either drop it in to your nearest campus or mail it to us at Enrolment Centre, Ara Institute of Canterbury, PO Box 540, Christchurch Mail Centre.

Learning outcomes

• Analyse the significance and effects of normal flora, spoilage organisms and pathogens associated with the major food groups.
• Justify methods for the detection of food-associated micro-organisms.
• Critically evaluate and apply principles and practice of food safety.

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