Laboratory Product Catalogue Total Laboratory Science Support

Training Examples for the F & B Industry
# 862016
Microbiological quality assurance and
plant hygiene in the food and beverage
industry
This training course in advanced microbiology
takes two full days with theoretical and
practical sections.
Theoretical section
– Basic principles and application
of the HACCP concept
– Plant hygiene
– Product-spoiling microorganisms
– Methods of differentiation
Practical exercises
– Differentiation of bacteria
– Practical exercises with the API 20E and
BBL ® Crystal
– Microscopy of bacteria, yeasts and fungi
Total course time
2 days
Target group
Staff working in fields of quality assurance|
quality control.
Prerequisites
The participants must be familiar with the
basic principles of microbiology.
# 862019
Sensory analysis of non-alcoholic
beverages
This basic and advanced training course
on sensory science will teach you about
current topics in the theory and practice
of sensory analysis.
Theoretical aspects include
– The importance of sensory analysis as
a method and tool for ensuring consistent
product quality
– Current topics in the theory and practice
of sensory analysis
– How do I carry out proper tests in my
everyday routine?
– Basic theory
– Methods of sensory analysis according
to DIN and ISO standards
– Drafting a profilogram
Practical exercises include
– Basic test (taste thresholds)
– Taste testing (paired comparison,
triangular test, duo-trio test)
– Olfactory tests
– The practical section will conclude with
a test of your personal performance in
tasting and smelling
Total course time
2 days
Target group
Staff working in the fields of quality assurance|
quality control and test panel members in the
non-alcoholic beverage industry.
#862001
Microbiological principles of product
safety and industrial hygiene
Theoretical aspects
– Introduction to the general microbiology
and membrane filtration technology
– Determination of germ counts in water
(European Drinking Water Regulation)
and aqueous solutions
– Culture conditions
– Personnel hygiene
Practical exercises
– Introduction to microbiological work
with products with low microbe counts
– Sample filtration runs with various
media: water, particulate media,
oil-containing media
Total course time
2 days
Target group
This training seminar is intended for staff
members working in the areas of quality
assurance and|or quality control in the
pharmaceutical industry and food and
beverage industry.
For more detailed information please ask for
our EXPAND ® Training brochure or contact:
expand.info@sartorius.com
Training and Seminars
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