This course in food microbiology provides basic theoretical and practical knowledge about the most common microorganisms in food contexts.
To be able to produce and handle food in a way that minimizes the microbiological risks, it is important to be able to answer several questions with a microbiological basis.
In this course we highlight the following issues:
The course is aimed at employees in food laboratories within, for example, industry or municipalities who want to increase their understanding of microbiological testing and analysis.
Some lab experience is desirable for the best exchange of the course.
Experienced lecturers from RISE Agrifood and Bioscience.
The course is taught in Swedish
5 maj 2020, 09:30 - 7 maj 2020, 15:30
RISE Agrifood and Bioscience
Frans Perssons väg 6, Göteborg
The course fee includes lunch and coffee.
Please write special dietary requirements in the registration form.
Accommodation is not included.