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Food Microbiology Short Course

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.

This 3-day annual workshop is typically offered in the late spring or early summer.

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.

Curriculum

  • 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.
  • 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 mycotoxigenic fungi, and mycotoxins.

 

For more information, please contact Dr. Hassan Gourama (610-396-6121)
or Dr. Catherine Cutter (814-865-8862)

For date, location and registration information on this course please visit the link below.

Event Information and Registration