Food Microbiology Bridge Course for Food/Agricultural/ Chemical Engineers

Food Microbiology Bridge Course for Food/Agricultural/ Chemical Engineers

This web-training includes fundamentals of food microbiology and food spoilage and correlates it with the major food processing and preservation methods. It addresses questions like why cans are processed at the temperature they are processed at, why dried foods are shelf stable and why half fried eggs should not be eaten in summers. At the end of the workshop, you will be clear which food poses what kind of microbiological hazard and how to overcome it.

Who should attend?

The engineers who work in the food industry or students of food engineering/ agricultural engineering or chemical engineering who are preparing for a career in the food industry, and wish to brush up the fundamentals of food microbiology or principles behind food spoilage. Understanding food microbiology will help them be brilliant food processing professionals.

Trainer: Dr. Ruchi Srivastava

Registration Charge : Rs 500/- per person

Batch Size : Maximum 20 Students

Interactive: Yes, and hands-on

Home work: Yes

Curated Study Material Provided: Yes

Date: 10th, 11th 12th July 2020, 3pm to 4 pm Daily (Total 3 hours)

Online platform details: shared upon Registration

Please complete your enrolment into this programme by filling your professional details below:

Registration