Training

Training Programs

With strong academic roots and solid technical expertise, LABTERMO offers specialized training programs aimed at upskilling professionals in the food, beverage, ingredients, pharmaceutical, and cosmetic industries. Our courses are taught by experts with extensive experience in applied microbiology, thermal processing, biosafety, and quality control, using updated content and a practical, real-world
approach.

Trainings can be delivered in-company, online, or in on-site theoretical-practical format, tailored to the specific needs of each company or team. Course content ranges from basic microbiological concepts to advanced topics such as predictive microbiology, bacterial spores, heat-resistant molds, Hurdle Technology, and challenges in microbiological control of juices, water, extracts, and other sensitive products.

Examples of Courses Offered

All training includes educational materials, a certificate of participation, and, when applicable, hands-on activities in a laboratory environment.

For companies seeking continuous team development and process improvement, LABTERMO’s training programs offer a solid, science-based foundation aligned with industry and regulatory demands.

Update and Training in Juice Microbiology

Bacterial Spores: Characterization, Quantification, and Physiology

Microbiology of Sugar, Yeast Extract, and Water

Hurdle Technology: Definitions, Applications, and Performance

Heat-Resistant Molds: Identification and Control

Advances in Predictive Microbiology and Modeling Software Applications

Aseptic Food Processing and Emerging Technologies

Upcoming Course

MAIN SPOILAGE MICROORGANISMS IN THERMALLY PROCESSED FOODS

Incidence, Enumeration, Control Methods, and Result Interpretation

Target Audience:

Professionals from the food industry, especially those working in quality control, product development, food safety, and thermal processing. Also open to researchers, graduate students, and others interested in the topic.

Course Description:

The course will be taught by field experts and will cover, in both theoretical and practical sessions, the fundamental aspects of microbial spoilage in thermally processed foods. It will introduce technical concepts related to sterilization and microbial control in food processing environments.

Format:

Theoretical and practical classes
Small group sessions

Duration:

4 days (36 hours)

Location:

Labtermo Consultoria Microbiológica.
Rua Camargo Paes, 530, Guanabara, Campinas/SP

Information and Registration:

pedroxrm@gmail.com
alers.marques@gmail.com