Food Science and Food Microbiology
NSF’s food science and food microbiology training programs provide the practical and technical information you need to develop, manufacture and launch innovative, superior, safer and high-quality products for your consumers.
Gain the technical knowledge and practical skills needed for a strong understanding of food microbiology, key food safety issues, sensory science and processing methods. Taught by expert food scientists, food microbiologists and lab technicians, our courses promote active learning through group exercises, case studies and hands-on laboratory sessions allowing you to practice new skills and apply new knowledge gained.
Virtual Team Training
Gather your teams together online to focus on specific learning objectives.
HACCP Training for Processors
This online, self-paced HACCP training course is designed to provide learners with a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for...
Principles of Internal Auditing
Conducting internal audits with a food safety focus is required to determine whether your food safety management system is implemented effectively. The analysis of results is critical to ensure that...