Welcome to my Food Microbiology video course!
In this course, I focus on one of the most crucial aspects of food microbiology: food safety management. While areas like fermentation and genetic engineering often steal the spotlight, my course zeroes in on foodborne illnesses and spoilage—essential topics for ensuring food safety.
This course is designed to give you a thorough grounding in the basics of microbiology as it applies to the food industry, all from a university-level perspective but made accessible for professionals and learners at all stages.
Click this button for the detailed course curriculum and to sign up
Price: 297 USD
Course Period: 180 days from the date of enrolment
Contact Information: For any questions regarding the video course, please use our [contact form]. We will respond within 24 hours of receiving your inquiry.
Course curriculum
- Chapter 1: Introduction to Microbiology
- Chapter 2: Introduction to Food Microbiology
- Chapter 3: Representative microorganisms other than food poisoning bacteria
- Chapter 4: Ten Key Foodborne Pathogens
- Chapter 5: Cleaning and Disinfection in Factories
- Chapter 6: Heat Sterilisation of Food
- Chapter 7:Control of microbial growth
Watch this sample video for a glimpse into this course ↓
Who is this course for?
This course is perfect for a wide range of people:
- Food industry professionals who may have a background in chemistry or biology but have found themselves in a microbiology role without much experience in the subject. If that sounds familiar, this course will help you gain the microbiological knowledge you need, with a particular focus on safety practices.
2. Graduates with microbiology experience but who may have focused on areas like genetics or physiology, and now need to understand how microbiology applies specifically to food safety. This course will help you connect your previous knowledge with practical applications in the food industry.
3. Returning professionals who previously studied food microbiology but have been working in different fields for a number of years. This course is an ideal way to refresh your knowledge and bring you up to speed in a short time.
4. Managers or supervisors in the food industry who may not have direct experience with microbiology but are now responsible for overseeing food safety. You can use this course to build a broad understanding of the key concepts that will help you manage effectively, even without deep technical expertise.
5. New staff training: If you're responsible for training new employees, you can use this course as a comprehensive introduction to food microbiology. I’ve structured the learning over a 180-day period, giving learners enough time to absorb the material and retain the knowledge effectively.
Course Structure and My Teaching Approach
The course is split into two key parts:
- Video Lessons: As the sole instructor, I will guide you through each topic in detail. You can watch the videos as many times as you need. If you're new to microbiology, you can take your time, replaying the lessons until you're comfortable with the material. If you already have some background knowledge, the videos will help you quickly refresh your understanding. You can even use your commute or break times to revisit key concepts.
- Q&A Support: During the course, you're welcome to reach out to me directly via email with any questions. I’ll provide thorough, thoughtful answers—sometimes with additional videos or illustrations to clarify more complex ideas. For particularly challenging topics, I'm also available for Zoom meetings to discuss your questions in more detail. However, I kindly ask that you reserve questions for deeper inquiries that go beyond what a simple internet search might reveal, as this ensures I can offer you the most valuable responses.
Course Duration and Focused Learning
The learning period for this course is 180 days. I recommend focusing your efforts within this time frame. Setting a clear deadline helps maintain motivation and ensures that learning doesn't get postponed. Just like in a university course, the structure of a defined period encourages a more concentrated and effective learning experience. By setting aside dedicated time to engage with the material, you're much more likely to retain what you've learned. The limited duration is designed to maximise your learning outcomes and ensure you complete the course with a strong grasp of food microbiology.
My Teaching Philosophy
In this course, I place a strong emphasis on understanding the big picture before diving into the details. Think of it like drawing the outline of a rabbit: it’s important to first grasp the overall shape before adding the finer details. Similarly, I’ll help you build a clear framework of food microbiology, particularly around safety management. Once you have this in place, you’ll find it much easier to fill in the specifics and deepen your knowledge.
I don’t believe in bombarding you with disconnected facts. Instead, I focus on the “why” behind the concepts, helping you understand the flow of ideas so that they stick in your mind and make practical sense. This approach ensures that by the end of the course, you’ll not only remember the key points but also understand how they fit together within the larger context of food microbiology.
Why Take This Course?
Through relatable examples and clear, bold explanations, I make even the most complex theories easy to grasp. The course goes far beyond what you’d find in a standard blog or textbook. You’ll have the chance to engage with content at a deeper level, as though we were having a conversation in a classroom setting. And because I’m the only instructor, I can offer a consistent teaching style and personally guide you through each concept.
By the end of this course, you’ll have a solid foundation in food microbiology, with a particular focus on safety management. Whether you’re a professional in the field or just looking to broaden your knowledge, this course will provide the tools and insights you need to succeed.
I look forward to helping you develop your understanding of food microbiology. Join me, and together we’ll make food safety a second nature!
Click this button for the detailed course curriculum and to sign up