Course content

• The major morphological differences between bacteria, yeasts moulds and viruses
• How bacteria and yeasts multiply and name the different phases of the bacterial growth curve
• The main morphological types of bacteria
• Examples of how bacteria are named
• The importance of micro-organisms to the food industry
• At least nine sources from which food can be contaminated with microorganisms

Learning outcomes

• After successfully completing this course, you will be able to
• understand the major morphological differences between bacteria, yeasts moulds and viruses in food
• understand how bacteria multiply and identify the different phases of the bacterial growth curve
• be able to identify and understand the factors that affect the survival of bacteria, and
• be able to identify the primary sources of micro-organisms in food

Who should enrol?
This course is ideal for any person that is employed in the food industry that needs to attain knowledge in that area of food microbiology.
Course fees
R5 500.00 per delegate (VAT incl.). Course fees include access to our online LMS and all course materials.

Admission requirements
Prospective delegates should at least have a minimum of one year’s formal tertiary education and/or have received adequate exposure to microbiology or food sciences in their work environment.

Registration and enrolments

Programme Manager:
Getrude Hlungwani
Tel: +27 (0)12 434 2569
Cell: +27 (0)72 499 0162
Email: [email protected]

Course leader:
Prof Elna Buys
Department of Food Sciences
Tel: +27 (0)12 420 3209
Email: [email protected]