Format: Hybrid (Online + Practical Workshops)
Level: Culinary Professionals, Food Scientists, Quality Assurance Specialists, R&D Chefs
Duration: 6 months | 24 weeks | ~160 hours
Weekly Load: 4–6 hours
Certification: Certified Food Microbiology & Safety Specialist (CFMSS)
By the end of this program, participants will be able to:
Understand microbial biology, foodborne pathogens, and spoilage organisms
Identify critical control points in food production and handling
Apply Hazard Analysis & Critical Control Points (HACCP) principles
Implement sanitation, hygiene, and food safety protocols in commercial kitchens
Conduct microbial testing, analysis, and reporting
Integrate microbiological safety into menu development and product innovation
Document and standardize microbiology-focused recipes and safety protocols (WRID method)
| # | Module | Duration | Key Topics |
|---|---|---|---|
| 1 | Fundamentals of Food Microbiology | 2 weeks | Microbial cell structure, growth, metabolism, and ecology |
| 2 | Foodborne Pathogens & Spoilage Microbes | 4 weeks | Bacteria, viruses, fungi, toxins, spoilage mechanisms |
| 3 | Microbial Testing & Detection Methods | 3 weeks | Culture techniques, PCR, ELISA, rapid testing kits |
| 4 | HACCP & Food Safety Systems | 4 weeks | Risk analysis, CCPs, preventive controls, compliance |
| 5 | Sanitation & Hygiene Management | 3 weeks | Cleaning protocols, cross-contamination prevention, GMP |
| 6 | Fermentation & Beneficial Microbes | 3 weeks | Probiotics, starter cultures, controlled fermentation, functional foods |
| 7 | Food Safety in Menu Design & R&D | 2 weeks | Recipe standardization, shelf-life extension, allergen management |
| 8 | Applied Lab & Capstone Project | 3 weeks | Microbial testing, safety audits, product development, food safety plan presentation |
Microbial plating & colony identification
Rapid pathogen detection & testing
Fermentation with controlled beneficial microbes
Sanitation & hygiene simulation in professional kitchens
Shelf-life and spoilage analysis of prepared foods
Menu design integrating microbial safety & functional ingredients
| Component | Weight |
|---|---|
| Weekly practical assignments & microbial testing | 20% |
| Mid-term food microbiology & safety quiz | 20% |
| Applied Lab: 3 microbial testing & R&D projects | 30% |
| Final Project: Food safety audit + microbiology report | 30% |
Capstone Deliverables:
Microbial analysis reports (WRID format)
Recipe standardization & safe handling sheets
HACCP-based menu design
Sensory & microbial safety feedback documentation
Digital laboratory scale & measuring devices
Microbiological culture media & kits
PCR, ELISA, or rapid pathogen detection tools
Fermentation jars & starter cultures
Documentation tools (WRID recipe sheets, safety logs, spreadsheets)
Food Safety & QA Specialist
Microbiology-focused R&D Chef
Culinary Hygienist & Consultant
Fermentation & Functional Foods Developer
Menu Planner for Safety-Critical Culinary Operations
| Plan | Access | Price |
|---|---|---|
| Self-study | LMS modules + PDFs + quizzes | $420 |
| Guided | Live workshops + peer review + feedback | $1,200 |
| Premium | 1-on-1 mentorship + lab & capstone support | $3,000 |
Prices adjustable for UAE/EU/Asia regions
Microbial testing & safety templates
Fermentation & beneficial microbe guide
Recipe & safety R&D templates (WRID format)
Access to international food safety & microbiology community
Capstone microbial safety audit guide
“Safe & Functional Culinary Tasting” — 5-Course Menu
Fermented vegetable amuse-bouche (probiotic-rich)
Microbiologically safe cold salad with functional dressing
Cooked plant-protein main with nutrient preservation
Lean protein & legume entrée with shelf-life optimization
Functional dessert: low-sugar, fermented, probiotic infusion
Title: Food Microbiology & Safety Essentials
Duration: 8 weeks | ~36 hours
Delivery: Online + optional hybrid lab
| Mode | Price |
|---|---|
| Online Guided | $330 |
| Hybrid (1-day lab) | $700 |
| Premium | $1,400 |
Modules:
Basics of microbial biology & foodborne pathogens
Hygiene, sanitation & GMP essentials
Fermentation & functional microbes
Quick microbial testing & shelf-life evaluation
Mini capstone project: 1–2 safe & functional dishes
Badge: Food Microbiology & Safety Micro-Specialist
Microbiology lab workbook
Recipe & safety R&D sheets
Microbial testing & sensory evaluation reports
Digital portfolio
Capstone tasting & safety documentation
