Introductory Food Microbiology Short Course

From: Jeff Kronenberg (jkron@uidaho.edu)
Date: Fri Apr 08 2005 - 09:31:01 PDT

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University of Idaho Department of Food Science and Toxicology

and sponsors present

Introductory Food Microbiology Short Course

May 23-27, 2005

9am-5pm

Boise, Idaho

Who Should Attend?

If you are interested in gaining a solid understanding of food microbiology, or interested in gaining new microbiological lab skills, then this course is for you! Whether you’re a seasoned QA/QC technician, microbiology technician, or simply interested in food microbiology lab activities, you won’t want to miss this. This introductory course is offered every other year; it was last held in 2003. It is an excellent foundation for the Advanced Short Course that will be held in 2006. Lab technicians working in the food industry have a critical role in ensuring food is safe for public consumption and should continually develop new laboratory skills and improve existing practices. Capacity is limited to 24 places to ensure individualized attention.

Agenda

Lectures

- Factors Affecting Microbial Growth

- Nutrition & Media

- Determining Microorganisms & Their Products in Foods

- Food Safety

- Food Fermentations

- Spoilage of Food Products

- Microscopy

Laboratory Sessions

- Laboratory Procedures & Safety

* Preparation of Dilution Blanks

* Preparation of Media

* Sterilization

* Incubation

* Isolation of Pure Cultures

* Aseptic Technique

- Sanitation Microbiology

* Monitoring Air Quality

* Monitoring Sanitation of Surfaces

* Personnel

- Enumeration of Food Borne Organisms

* Total Aerobic Plate Count

* Total Coliform & Escherichia coli

* Enumeration of Staphylococcus aureus

* Microscopy in the Food Microbiology Lab

Instructor

Dr. Gülhan Yüksel has been at the University of Idaho since 2000 serving as an Assistant Professor in the Department of Food Science and Toxicology and an Adjunct Assistant Professor in the Department of Microbiology, Molecular Biology, and Biochemistry. Previously, Dr. Yüksel conducted postdoctoral research at the National Renewable Energy Laboratory in Colorado. She holds an MS in Food Science and a PhD in Food Science with emphasis on Food Microbiology and a minor in Bacteriology, both from the University of Wisconsin-Madison.

http://www.ag.uidaho.edu/fst/

gulhan@uidaho.edu

208/885-7771

Fee & Location

Regular fee is $995. Early-bird fee is $925 prior to May 14th. Group fee for two or more attendees from the same organization is $850 per person. Fee covers course materials, refreshments, and certificate. To be held at:

Boise State University

Science/Nursing Bldg.

Room 247 & 248

1910 University Dr.

Boise, Idaho

83725

Registration

▪ Phone: 208/364-6188

▪ Fax: 208/364-3160

▪ Email: paulap@uidaho.edu

Please include:

▪ Name, Job Title

▪ Organization

▪ Address

▪ Phone

▪ Email

▪ Payment—check, VISA, MC, invoice

▪ Advise if you’re interested in credits or need special assistance

▪ Limited scholarships exist for qualified applicants—advise if interested