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Unn Tjörnstrand
Laboratorieingenjör
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Food Microbiology - Theory and Practice 2026
The course Food Microbiology - Theory and Practice provides basic theoretical and practical knowledge about the most commonly occurring microorganisms in food contexts. The purpose of the course is for participants to gain increased knowledge of food microbiology as well as how and why microbiological analyses are performed.
The course includes both theoretical and practical elements.
Theoretical work
- Introduction to Food Analysis
- Basic Microbiology – Conditions for growth
- Occurrence of Spoilage and Pathogenic Microorganisms in Various Foods
Laboratory work
Microbiological food analysis according to NMKL methods for:
- Total aerobic bacteria, Enterobacteriaceae, E. coli, Clostridium perfringens, Bacillus cereus, Coagulase-positive staphylococci, Enterococcus
- Microscopy and staining
- Demonstration in a stereomicroscope of commonly occurring mold fungi
The course is aimed for you who is working in food laboratories, for example, industry or municipalities who want to increase their understanding of microbiological sampling and analysis.
Some laboratory experience is desirable for the best outcome.
