Food Microbiology according to ISO

It is easy to be a microbiologist, but to be a skillful in microbiological handling for lab techniques, needs to be aware with work details which will enhance your results significance. So the main goal is awarding the practical lab experiences not theoretically to achieve it in the applied field.

Food microbiology course discusses much tips and tricks according to ISO which was mixed with years of experience to get a skilled microbiologist researcher as the end product in the course end.

The most important information were collected and showed in an attractive presentation with the recent microbiological tools in market, which used in microbial enumeration and detection.

The course improves your lab quality control and makes it more trusted, also helps in understanding and developing of products research as shelf life, because microbes’ behaviors, raw material characterization & more issues will be discussed. All that contributes in founding a thinker at R & D lab.

Each part of this course acts as a guide for leading you to build a solid background in dealing with microorganisms, and will qualify you to expand in judging of acceptance or rejection samples, also to monitor manufacturing process line then figure problem out and consider in reasons so you can solve it easily.