September 23rd, 2012
A one-day course, to update brewing microbiologists with the latest developments in the field, is being held at Campden BRI’s Nutfield labs on October 9.
Among the subjects being presented by Campden’s brewery consultants will be classification of undesirable microorganisms within the brewery; good microbiological practice and the interpretation of results; advanced methods of detection and identification; new challenges posed by low- and no-alcohol beers; and wine, cider and soft drink microbiology.
Event director Karin Pawlowsky says: “Understanding which techniques are required to speed up the identification of potentially damaging microorganisms is key to providing an efficient microbiology service for the brewery and protecting the brand.
“This course helps to hone these skills and is great both for those wanting to develop their brewing microbiology skills or as a refresher.”
The course costs £225 for Campden BRI members and £330 for non-members. Both prices are exclusive of VAT.
For more details see the link below.