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HTME

COURSE OVERVIEW

HE1655 : Food Microbiology

Food Microbiology
OVERVIEW
COURSE TITLE : HE1655 : Food Microbiology
COURSE DATE : Aug 03 - Aug 07 2025
DURATION : 5 Days
INSTRUCTOR : Dr. Mohamed Elsayed
VENUE : Al Khobar, KSA
COURSE FEE : $ 5500
Request For Course Outline

Course Description

This course is designed to provide participants with a detailed and up-to-date overview of Food Microbiology. It covers the comprehensive understanding of the role of microorganisms in food systems. Participants will gain a solid foundation in food microbiology, learning to identify foodborne pathogens and spoilage organisms that affect food quality and safety.
The course covers essential laboratory test methods used to detect and analyze these microorganisms, ensuring accurate interpretation of results. Additionally, it explores microbial presence in processing environments, shelf life testing, and techniques for effective food preservation.
During this interactive course, participants will learn the basics regarding food microbiology including the foodborne pathogens and spoilage organisms; the laboratory test methods; and the microorganisms in processing environments, shelf life testing and food preservation.

link to course overview PDF

TRAINING METHODOLOGY

This interactive training course includes the following training methodologies:

Lectures
Practical Workshops & Work Presentations
Hands-on Practical Exercises & Case Studies
Simulators (Hardware & Software) & Videos

In an unlikely event, the course instructor may modify the above training methodology for technical reasons.

VIRTUAL TRAINING (IF APPLICABLE)

If this course is delivered online as a Virtual Training, the following limitations will be applicable:

Certificates : Only soft copy certificates will be issued
Training Materials : Only soft copy materials will be issued
Training Methodology : 80% theory, 20% practical
Training Program : 4 hours per day, from 09:30 to 13:30
This course is no longer available. Please check below for other scheduled dates.

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