Training in Microbiological Control
Objective:To train technicians for theory and practice of microbiological control of the production of sugar and alcohol.
To whom it: Supervisor, laboratory technicians and analysts who manages and perform microbiological analysis in sugar, alcohol and alcoholic beverages industries.
- Microbiological Control by Microscopy and Plating
Morphology and cellular structure of yeast and bacteria, metabolism, nutrition and multiplication. How to use microscope for monitoring sugar and alcohol industrial production process. Interpretation of data, bacteria and contaminants yeast detection, bacteria and antimicrobial sensitivity tests, Bacillus and Lactobacillus classification, and another procedures.
Duration: 5 days
- Microbiological Control of the Sugar
Importance, critical points of contamination in sugar, how to do sampling, bacteria, yeasts and fungi analysis. National and international microbiological standards for quality of sugar.
Duration: 5 days
- Microbiological Analisys in Water
Critical microorganisms found in contaminated water, instructions for collection of samples, microbiological analysis, Colilert system, instructions for cleaning and disinfection of wells and water reservoirs.
Duration: 3 days
Location: Piracicaba/SP