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.
