Assessing Risk Traits of Microorganisms - Brewing Microbiology 101 
Panel Training - Brewing Sensory Analysis for Quality Control 
Principles of Brewery Hygiene - Brewing Microbiology 101 
Reporting of Microbiological Test Results - Brewing Microbiology 101 
Test Methods & Response Scales - Brewing Sensory Analysis for Quality Control 
Panel Training - Sensory Analysis for Quality Control 
Microbiological Test Methods - Brewing Microbiology 101 
Introduction to Sensory Evaluation - Brewing Sensory Analysis for Quality Control 
Environment & Sampling - Sensory Analysis for Quality Control 
Description
This online microbiology course introduces the principles of brewery hygiene and its role in protecting beer quality, product stability and consumer safety.
Learners will explore the microorganisms that pose contamination risks within brewery environments, how contamination can affect flavour, carbonation and appearance, and the hygiene practices used to minimise these risks throughout production.
The course explains how effective hygiene management and monitoring systems support consistent product quality by preventing contamination and maintaining control across brewing operations.
Individuals enrolled on this module will have access for 90 days from purchase.
