June 3-5, 2014 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.
Tuesday, June 3, 2014 - Thursday, June 5, 2014 7:00 AM - 4:00 PMEastern Time
Food Science BuildingPenn StateUniversity Park, Pennsylvania 16802USA
Penn State InformationCollege of Agricultural Sciences, Department of Food Science, Maps & Directions to Penn State, Penn State Homepage
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