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.
Contact the course director for information on current or future offerings.
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