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Dairy Microbiology Course

Dairy Microbiology Course
flexible workload of 4 to 360h
valid certificate in your country

What will I learn?

This course covers the full spectrum of dairy microbiology, starting with microbial cell structure and raw milk ecology and advancing through pathogen identification, spoilage mechanisms, and beneficial fermentation cultures. You will learn how to design and validate pasteurisation processes using thermal death kinetics. The course also trains you in classical and molecular testing methods, including PCR and next-generation sequencing. You will develop HACCP plans, sanitation programmes, and environmental monitoring strategies for real dairy facilities. Regulatory frameworks, microbiological criteria, and data reporting skills round out your training.

Elevify advantages

Develop skills

  • Pathogen Risk Assessment: Identify and evaluate dairy-linked pathogens to prevent foodborne illness outbreaks.
  • Thermal Process Design: Calculate D-values, z-values, and F-values to validate pasteurisation lethality.
  • HACCP Implementation: Build science-based hazard analyses and critical control point plans for dairy operations.
  • Spoilage Prediction Modelling: Apply predictive microbiology tools to estimate shelf life under varying storage conditions.

Suggested summary

Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload
Workload: between 4 and 360 hours

What our students say

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