June 5,6 and 7, 2024

TIME: 8:00 - 11:00 HRS. CENTRAL USA & MEXICO CITY / 11:00 - 14:00 HRS. BRAZIL

TIME: 15:00 - 18:00 HRS. UK & GMT | 16:00– 19:00 HRS. SPAIN


The continued growth of the brewing industry worldwide is experiencing several key trends and challenges. One of them is to have qualified personnel to maintain the quality of its product, being microbiology a fundamental area to guarantee the quality, consistency and safety of beer.Considering the importance of this issue, FOOD SAFETY INTERNATIONAL NETWORK and CAMPDEN BRI(Food Research and Certification Center in Gloucestershire, UK) offer this specialized online intensive course for the brewing industry, which aims to provide an update on microbiology, as well as for each attendee to understand the techniques and knowledge that lead to control fermentation processes and prevent microbiological contamination.

Attendees who successfully complete the program will receive a certificate from CAMPDEN BRI, an internationally recognized center for training and education in the food and beverage industry, especially in the brewing sector.

The program is taught by Dr. Grzegorz Rachon (PHD) expert in microbiology and food safety and Nigel Blitz specialist in food safety and quality of CAMPDEN BRI that during these days will provide this program in an interactive and enriching learning environment.

Teaching method

This program consists of 7 hours (3 days), which will be delivered through live online presentations in English with simultaneous translation into Spanish(optional). Attendees will be able to interact with the instructor for discussions, questions and answers.

Course Content


I. Microbiology introduction and key microorganisms related to brewing

  • Yeast
  • Moulds
  • Lactic acid bacteria
  • Acetic acid bacteria
  • Spore forming bacteria
  • Pathogens
  • E. coli, Salmonella, Listeria, Bacillus -cereus, Clostridium botulinum
  • Parasites and viruses.

II. Survival of pathogens in non-alcoholic beers



IV. Filling
V. Environmental monitoring



VI. Microbiological risks of selection of beverages

  • Beer
  • Non-alcoholic spirit
  • Fermented beverages such as Kombucha or Water –Kefir
  • Beverages containing fruit juices
  • Beverages at higher pH (pH>4.9)
  • Cocktails
  • Wines
  • Flavoured water

VII. Key beverage stabilisation processes
VIII. Pasteurisation optimization
IX. Containment level 2 requirements



He currently works at Campden BRI (UK) in the Nutfield Brewing Division as Head of Brewing Microbiology Research Section and is responsible for hygiene audits, process validation and stability testing of traditional beverages (beer, cider) and new beverages such as Kombucha and water kefir. Dr. Rachon have a wide knowledge of various microbiology methods, techniques, and management systems. He have been a part of R&D and UKAS, accredited various laboratories where he was building and leaded strong teams in the fields of Food and Drink, Pharmaceutical and Environmental Microbiology. He have developed a unique biological pasteurisation indicator which is now used in the beverage industry for pasteurisation optimisation and technique of inoculating cans which is used in challenge testing. Author of several scientific publications in area of Food and Drink Microbiology. He focus on developing talents, and recently he is supervising Professional Doctorate student. He have also represented companies on multiple conferences in the UK, Europe, and the rest of the world.



Hygiene safety and quality specialist at Campden BRI (UK). He has over 20 years’ experience as a food, hygiene and quality manager in a wide range of food and beverage manufacturing environments. He possess more than 20 years’ experience as a Food, Hygiene and Quality Manager across a broad range of food and beverage manufacturing environments. He utilize his technical expertise and in-depth industry knowledge to continually quality assess, audit and improve on-site hygiene practices and procedures to ensure organizations are operating in accordance with BRCGS standards and all current legislation. He´s qualified to HACCP Level 4 and RSPH L2 Award in Identifying & Controlling Allergy Risks.

Fee Includes

  •  7 hours of instruction
  • Simultaneous English-Spanish translation (optional)
  • Material
  • Certificate of Completion CAMPDEN BRI (UK)


695 USD + TAX %16 IVA | 50% off with MEMBERSHIP FSIN 2024 $347.50 USD + 16% IVA


Early Bird Price (5% Off)
$660 USD +TAX 16% IVA (before May 10)

All forms of payment are accepted


Call Center:
Tel: 52(33)3125-0068 




Current Status
Not Enrolled
$660 USD + Tax
Get Started
This course includes