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Food microbiology - theory and practice

Due to the current situation regarding the pandemic, hopefully the course will be held during autumn.

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:

  • Which microorganisms affect?
  • How did they end up in the food?
  • How can you prevent them from spreading and growing?

Target audience

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 Agriculture and Food.


Lectures in:

  • Basic microbiology
  • Product destruction and pathogenic microorganisms
  • Presence of microorganisms in different foods and conditions for growth
  • Practical afternoon sessions in the lab where food analysis is performed based on NMKL's methods, microscopy, salmonella analysis and mold demonstration
  • Each participant performs test, analysis and reading

The afternoons are devited to laboratory work.

The course is taught in Swedish

Practical information


Göteborgs stad


RISE Agriculture and Food
Frans Perssons väg 6, Göteborg

Food and lodging

The course fee includes lunch and coffee.

Please write special dietary requirements in the registration form.  

Accommodation is not included.

Type of event


Registration info


18 500 excluding VAT

Payment details

Payment is via invoice.

Processing of your personal data

Birgitta Bergström


Birgitta Bergström


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Tina Petersson


Tina Petersson


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