The internship experience with us
#foodmicrobiology #internshipopportunity #entrepreneurship
If you’re after an internship that sounds out from the others, then take a look at what we can offer. We have no physical location, so if you’re after a traditional laboratory-based internship, we cannot offer that. What we can offer is an entrepreneurial industry experience that challenges your mindset and attitude with a diversity of real-world work tasks. These prepare you for the 21st century workplace, giving you the right approach, which seems to be sadly lacking today. Attitude and mindset is far more difficult to master than reading an SOP in a laboratory and knowing what buttons to press on the latest instrument or piece of equipment. That’s how we are different.
Contact Dr Philip Button at Food Microbiology Academy to find out more – philip.button@foodmicrobiology.academy.
Concepts of food microbiology
Date published on YouTube: 20 June 2021. Dr Philip Button is the Founder, Academy Director and Head of Research at the Food Microbiology Academy in Melbourne. He holds a BSc in microbiology from James Cook University, a BAppSc(Hons) in bacterial acid stress physiology, an MSc in bacterial iron stress physiology and a PhD in the biochemistry and microbiology of UHT milk spoilage. He followed this with postdoctoral work in physical chemistry and materials science of biological macromolecules, in particular the rheological and calorimetric properties of whey proteins. In this video, Dr Philip Button introduces the core concepts and elements of food microbiology. What is food microbiology, what do food microbiologists do and why do they do it. If you want to know the important foundations of food microbiology in a quarter of an hour, then this video is for you. You might be considering a career as a food microbiologist or just curious to know what food microbiologists do. Either way, this video can answer those curiosities and questions.
Food as a substrate for microbial growth
Date published on YouTube: 30 June 2021. Many food products offer a rich diversity of nutrients for the proliferation of a diversity of microorganisms.
Food safety on cooking shows
Date published on YouTube: 15 May 2021: An introduction and overview to our research project on the topic of food safety practices in TV cooking shows.
Overview of thermal processing
Date published on YouTube: 29 May 2021. Thermal processing is still the mainstay of food manufacturing, enabling safe food and quality food. While there are many non-thermal processing technologies available, none have been so far able to replace thermal techniques in a commercial setting, due to practical factors such as volume and cost. This will continue to see heat treatment dominate food manufacturing for some time to come, despite some failings. In this video I summarise the five types of thermal processing, particularly from a perspective of heating liquid milk: * Thermisation * HTST pasteurisation * LTLT pasteurisation * ESL processing * UHT treatment.
Sneak peak into HACCP
Date published on YouTube: 19 February 2021. In this brief presentation, Dr Philip Button gives a brief introduction to HACCP and GMP through the first dozen slides of so of a lecture he gave in May 2011 at RMIT University in Melbourne. The material in this lecture will form the foundation of some of our online courses and/or industry training programs under development in these areas of food safety and food quality. Stay tuned, watch this space and look forward to welcoming you to some of our full-length teaching and training programs.
Food additives, friend or foe?
Date published on YouTube: 12 September 2020. Speaker: Dr Philip Button This is the webinar to kickstart our monthly FREE webinars. As it is the first one, and it isn’t a refined and polished video, we are making this webinar freely available. It is planned that all subsequently webinars will be free if attended live or after this, the recording will be available from our online store for a nominal cost. The URL for our online store is: http://foodmicrobiology.academy/shop The content covers why food additives are necessary, what they do and just how common they are – even in the home kitchen. Food additives are more than just many peoples’ image of artificial colours, flavours and bad preservatives. In fact, many more food additives are used for the purpose of improving the quality and consistency of mouthfeel and textural properties. This webinar sheds light on the truth behind the use of food additives and why they are vital in today’s society.
A natural way to get your dose of good bacteria
Date published on YouTube: 4 September 2020. This is a webinar in the area of probiotics, gut health and fermented foods. It introduces these areas, which are important for dietary balance and overall health. The original presentation of this material was on 20 October 2019 at the second Vegofest held in Melbourne. Vegofest is a celebration of all things plant-based and was held in Melbourne during October of 2018 and 2019. Dr Philip Button gave an abridged version of this talk twice, condensing this 22 minute presentation down to just 10 minutes to accommodate the packed schedule at Vegofest. If you are after a concise introduction to this vitally important health topic of digestive health and its relationship to overall health and how you can best support your gut microbiome, then please view.
