Food Micro Short Course


Resources for Participants \| Register for 2010 Short Course \| 2006 Brochure Food Microbiology Short Course - May, 2010 The Food Microbiology Short Course provides insight into the most recent developments in food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The course is delivered in a classroom and laboratory environment; it 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, as well as the role of food microbiologists in ensuring safe food products. The program provides a basic understanding of the ecology of microorganisms in foods; the detection, enumeration, isolation, and identifi cation of pathogens and/or their toxins such as E. coli O157:H7, Listeria, Salmonella, and Campylobacter; spoilage and mycotoxigenic fungi; and mycotoxins. Food Microbiology Short Course Class of 2006 - PSU Berks Campus Who should attend? • Laboratory personnel, food scientists, and technologists • Quality control and assurance specialists • Sanitation/HACCP inspectors and regulators • Employees in food production, processing, and packaging • Personnel from retail and wholesale distributors • Food service operators • Food safety educators • Sales and service representatives from allied industries As a Food Microbiology Short Course participant, you can... • 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 PENN STATE DEPARTMENT OF FOOD SCIENCE FACULTY INSTRUCTORS • Catherine Cutter, associate professor • Stephanie Doores, associate professor • Hassan Gourama, associate professor • Stephen Knabel, associate professor For more information concerning this program, please contact: Dr. Catherine Cutter Food Safety Extension Specialist-Muscle Foods Department of Food Science Penn State University phone (814-865-8862) email cnc3@psu.edu. Dr. Hassan Gourama Associate Professor of Food Science Department of Food Science Penn State University 0223 Luerssen Building Penn State Berks Reading, PA 19610-6009 E-mail: hxg7@psu.edu Phone: 610-396-6121