An Introduction to Microbiology, To be confirmed - Cheshire, Wednesday, 20. November 2019

WHY ATTEND
Microbiology impacts on a wide range of industries and products. A basic understanding of microbiology will benefit those working with microbiological products and technologies in their every day roles.  It will allow more effective marketing and product research and development.
 
COURSE OUTLINE
The course has been developed by BACS members with many years of experience in the sector.  It provides an understanding of microbe types, the problems they cause and how they may be resolved.  It is particularly suitable for formulators who use biocides either as active ingredients in products such as disinfectants or as preservatives for raw materials or formulated products.
 
The course tutor is David Ashworth. David is an experienced industry professional who has worked for major players in the chemical market sector. He has experience of all aspects of the development, marketing and use of biocidal products including in disinfection, oilfields, preservation and water/paper industries.
 
WHO WILL BENEFIT
This course has been designed for non-microbiologists or those with a limited knowledge of microbiology and is particularly suitable for non-technical, such as sales and marketing personnel, and newly-recruited technical staff in companies operating in the sector. The course material is of a descriptive nature designed to be understood by those working in the sector but with little or no knowledge of microbiology
 
Feedback from those who attended previous courses includes:
‘The course was very informative.  The information I gathered from the speaker and also the hard copy will come in use in the future’
‘I learnt new things which is always good to take away’
‘Gave a good introduction to Microbiology for an industrial/working environment.  Good real world examples and problems faced’
 
BACS members are offered priority booking with attendance limited to 20 delegates to ensure that the course is interactive.  Attendees will receive both electronic and a hard copy of the course material.
 
An outline of the course is as follows:
 
 




09.30


Registration and refreshments




 


 




10.00


What Microbes Are:




 


This will introduce the various types of microbes eg bacteria viruses and fungi.
It will cover how they differ from each other, how environments affect them and how they proliferate
 




11.30


The Problems Microbes Cause 1 –Health Related:
This section will look at the health related issues, both human and veterinary that microbes are responsible for. Primary focus will be on areas specific to Biocidal Product Regulation Product types 1-5




 


 




12.30


Lunch




 


 




13.15
 


The Problems Microbes cause 2 – Non Health related:
This will look at the effects of microbes on industrial processes and to a lesser extent agriculture. Primary focus will be on areas specific to Biocidal Product Regulation Product types 6 -13
 




14.15


Useful strategies for resolving microbial problems:
This section will explore the difference between preservation and disinfection. It will look at the roles of prevention and intervention and microbial management as opposed to eradication. Classes of biocides will be introduced and their differences explained
 




15.45


Close




Wednesday, 20. November 2019, To be confirmed - Cheshire, An Introduction to Microbiology

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