Food Microbiology WorkshopDue to the Covid-19 virus this workshop has been cancelled.Contact Jill Gifford
A Lab Approach Workshop
Purpose of Workshop
The purpose of this workshop is to provide basic food microbiology training to those individuals working in testing laboratories but have no formal training in microbiology.
The workshop provides an excellent training program for individuals involved in food microbiology testing at all levels from the bench to lab supervisors and directors.
The Food Microbiology Workshop provides training in the basics of microbiological testing methods commonly used by the food industry - such as detection, enumeration, isolation, and identification of pathogens.
The workshop is delivered in both the classroom and laboratory environments and includes fundamental principles, demonstrations, and hands-on sessions covering general microbiology and pathogen detection. Attendees will acquire an understanding of the methods used to isolate important spoilage and indicator microorganisms along with a variety of techniques utilized for food-borne pathogen detection.
The workshop also provides curriculum on the ecology of microorganisms and pathogens in foods, and what measures are used to prevent their growth. The importance of using validated testing methods will be discussed during the workshop.
Benefits of Attending
This professional development and educational opportunity will allow attendees to understand and conduct basic microbiological tests on food, including meats, processed food, raw commodities, and ingredients. They will gain confidence in their laboratory skills and in the interpretation of results, and be able to make critical decisions on testing methodologies.
- Microbial ecology and control of growth
- Pathogens – Gram-negative
- Pathogens – Gram-positive
- Spoilage and indicator organisms
- Probiotics and lactic acid bacteria
- Basic and advanced microbiological/molecular techniques for isolating, quantifying, and detecting microorganisms
- Microbial limits – what are they and what do they mean?
- Sanitation Verification
- Environmental Monitoring
- Future Forecast
- Hands-On Laboratory Sessions
- Rapid Pathogen Detection Equipment Demonstrations provided by Industry Equipment Companies
All sessions subject to change.
Dr. Andreia Bianchini - Associate Professor, UNL Food Science and Technology Department
Dr. Bismarck Martinez - Food Safety Research Specialist, UNL Food Processing Center
Dr. Luis Sabillon - Post Doc, UNL Food Processing Center
Dr. Jayne Stratton - Research Associate Professor and Laboratory Services Manager, UNL Food Processing Center
All speakers subject to change.
Dates & Location
March 24-26, 2020 in Lincoln, Nebraska
A limited number of rooms have been reserved at The Graduate Lincoln Hotel, 141 North 9th Street, 402-475-4011, at a discounted price of $104 + tax per night. This rate is for 1-2 people per room and includes a Grab and Go breakfast in the Poindexter room each morning. Request breakfast vouchers upon check-in. This special pricing will be available until March 1 or until the room block is full. To obtain the discounted pricing please reference the University of Nebraska Micro Workshop.
In addition, the hotel has a parking garage ($15 per day – self parking) and offers free shuttle service to and from the Lincoln airport. Attendees can also make arrangements with the hotel for free shuttle delivery to and from the campus seminar location each day. This hotel is located in the Hay Market area with many restaurants and shops within walking distance.
The fee for this 3-day workshop which includes, 3 lunches, break refreshments, workshop notebook and all lab supplies are $900 per person.
Click the button to register. For questions or to register by phone please contact Jill Gifford at 402-472-2819 or firstname.lastname@example.org.