Food Microbiology Short Course at Penn State

May 21, 2019 - May 23, 2019 | 7:00 AM - 3:00 PM EST

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, ListeriaSalmonellaCampylobacter, spoilage and mycotoxigneic fungi, and mycotoxins.

  • 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.

Rodney A. Erickson Food Science Building
Penn State
University Park, Pennsylvania 16802

For more information and to register, please visit or call 877-778-2937.