The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products. The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E. coli
O157:H7, Listeria, Salmonella, Campylobacter
, spoilage and mycotoxigneic fungi, and mycotoxins.
Who Should Attend?
Individuals involved in food microbiology testing.
Individuals in quality control, quality assurance, sanitation, and food production who need to increase their knowledge and skills in basic and applied food microbiology and food safety.
As a Food Micro Short Course participant, you will:
Learn about spoilage, pathogenic, and beneficial microorganisms in the food industry.
Learn basic and advanced microbiological techniques for isolating and quantifying microorganisms of public health concern.
Understand how to interpret laboratory results and decide what actions need to be taken to control the growth of a particular organism
Exchange ideas and network with colleagues.