LINCOLN, Neb. – The University of Nebraska–Lincoln Food Processing Center will offer a workshop that will focus on the basics of food safety and the microbiological testing methods commonly used by the food industry.
The Food Microbiology Workshop on March 24 – 26, 2020 will provide basic food microbiology training to individuals working in testing laboratories, with no formal training in microbiology.
“The workshop will be delivered in classroom and laboratory environments and includes fundamental principles, demonstrations, and hands-on sessions covering general microbiology and pathogen detection.” said Jayne Stratton, research associate professor and laboratory services manager at the Food Processing Center. “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 program will provide 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 also be discussed.
In addition to lectures and interactive sessions from faculty and staff within the UNL Food Processing Center and Department of Food Science and Technology, experts from leading rapid pathogen detection equipment manufacturers will be present to provide demonstrations and overviews of the latest technology.
UNL is one of only a few universities that offer a food microbiology workshop to the food industry and it is anticipated that food industry professionals from throughout the country will attend. The Food Processing Center is nationally recognized for its support of the food industry. The center, created in 1983, provides comprehensive services to food manufacturers throughout the country and in many foreign countries.
Workshop size is limited and pre-registration is required.
For more information or to register visit the website fpc.unl.edu/training.
