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.
- 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
University Park, Pennsylvania 16802
For more information and to register, please visit agsci.psu.edu/foodmicro or call 877-778-2937.