22nd April 2008
Leatherhead, Surrey

This introductory one-day course is specifically tailored to describe to non-microbiologists the kinds and types of microorganisms associated with foods, their effect on your food products and/or consumers and the ways in which you can control or eliminate their activity.

As well as being of great benefit to non-microbiological and laboratory personnel, the course is also essential for anybody at a supervisory or managerial level who has to implement good microbiology throughout the food chain.

Further Details
Additional information about this event is available online