Lincoln University Short Courses

Increasingly complex global patterns in food consumption, manufacturing and retailing are creating new challenges for food safety and security.

Questions in this area tend to focus on food availability, access and use. However, an equally important aspect occurs at the level of microorganisms – a place where commercial reputations can be damaged if care is not taken.

The Department of Wine, Food and Molecular Biosciences offers a range of food safety and security short-courses for industry professionals, which provide foundational and practical knowledge from a microbiology perspective.

The courses are designed to help industry professionals make sound commercial decisions and mitigate risk, with the understanding that everyone in the industry can play a part in food safety.

Upcoming courses:

There are currently no upcoming courses.

Past courses:

4 August

Food Safety and Security (half-day workshop) (PDF 90KB)
Offers practical knowledge of the current industry challenges for food safety and security.

10 Augus

HACCP and Food Safety (PDF 107KB)

12 August

Food Safety Risks in Animal Products Supply Chain (PDF 163KB) 

1 July

LFSS Seminar: The Changes of the Food Act 2014 and Food Businesses
Speaker: Sally Johnston, Manager Food & Beverage, Ministry for Primary Industries

15-16 April

Practical Food Microbiology (two-day short course) (PDF 362KB) 
Lab-exercises and lectures on microbiological procedures essential to food safety assurance. Ideal for those new to microbiology or in need of refresher training.

13 April

HACCP and Food Safety (one-day short course) (PDF 165KB) 

A basic course on the key concepts in food management, general food safety, and Hazard Analysis Critical Control Point (HACCP), a globally recognised food safety system that helps manufacturers produce safe food.