Teagasc, in partnership with the Rural Food Skillnet, is offering two upcoming training courses at Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork. These courses are designed to support food and beverage businesses in developing technical skills.

Microbiology for Non-Microbiologists – October 2, 2025

This one-day course is tailored for those in the food industry with little or no formal microbiology training.

The course covers essential topics including microbial testing methods, environmental monitoring, microbial control strategies, and the interpretation of laboratory results.  With a practical focus, the one-day programme integrates hands-on microbiology lab sessions, facilitated case studies and tutor-led exercises to promote application-based learning and real-world problem solving.  Informative presentations complement the practical elements, ensuring an engaging and comprehensive learning experience.

The programme is relevant to food industry professionals in quality control/assurance, new product development, procurement, compliance and training.Participants will gain insights into:

• The main microorganisms of concern in food and beverages.
• How microbes enter the food chain and what they need to survive.
• Food spoilage, shelf-life extension, and food poisoning prevention.
• Laboratory testing techniques, selecting appropriate tests, and interpreting microbiological reports.

Delivered by Teagasc Food Microbiology experts, the course fee is €450 per participant, or €290 for those eligible for Rural Food Skillnet funding.

Find out more and register for Microbiology for Non-Microbiologists

Introduction to Fermented Foods – October 22, 2025

Growing consumer interest in fermented foods presents new opportunities for food producers. This course introduces participants to the principles and practices of fermentation, with a focus on artisanal products such as kombucha, kefir, and fermented dairy.

Designed for those interested in starting a fermentation business, working in small-scale production, or in the hospitality sector, the course covers:

• The substrates and raw materials used in fermentation.
• Starter cultures, aerobic and anaerobic processes, and alcohol production.
• Secondary fermentation techniques and flavouring.
• Opportunities for waste valorisation in fermentation.

Training will combine lectures with hands-on kitchen and laboratory practicals, guided by Teagasc researchers with expertise in food fermentation. The fee is €450 per participant, or €295 with Rural Food Skillnet support.

Find out more and register for Introduction to Fermented Foods

Both courses are part of the Food Industry Development training schedule delivered by Teagasc. These programmes aim to equip food businesses with the knowledge and skills needed to enhance quality, safety, and innovation.