Description
This module introduces the key spoilage microorganisms relevant to brewery environments and their impact on beer quality.
Learners will explore how different microbial groups vary in their ability to survive in beer, produce spoilage compounds and thrive under specific brewing conditions, along with the implications this has for contamination risk assessment.
The course explains how understanding microbial characteristics supports more effective detection strategies, improves risk evaluation and strengthens the ability to respond appropriately when microorganisms are present.
Individuals enrolled on this module will have access for 90 days from purchase.
