A newly published report by UK-based food research and consultancy organisation Campden BRI has identified key areas of food microbiology training that must be addressed in response to a skills gap among microbiologists, technologists and managers in the food industry.
The report was based on feedback from a number of leading food and drink businesses, including Sainsbury’s, Greencore and Two Sisters Food Group, obtained via an industry consultation designed to identify microbiological training needs. The consultation revealed an industry-wide shortage of the practical microbiological skills and knowledge needed to control foodborne pathogens and spoilage organisms.
Campden BRI will use the information in the report to inform the development of future training courses and continuing professional development programmes, and it recognises that different job functions require different types of training. For instance, laboratory technicians clearly require a different set of skills than food technologists.
More information about the report can be found here.