Introduction to the principles and techniques used in modern food microbiology. Upon completion of the course, the participants will be knowledgeable in methods used for food quality, food production, and food safety.
The course will combine lectures on key concepts with practical problem solving exercises. In addition, hands-on laboratory exercises will be demonstrated and explained to develop safe and practical laboratory habits. Participants will become knowledgeable of the role of microbiology in the food industry with emphasis on food quality, production, and safety. Experts from the U.S. Food and Drug Administration (FDA) will also introduce participants to the Food Safety Modernization Act and the resources available to select and implement fit-for-purpose laboratory methods.