Food Microbiology Lab Practices
This two-part course includes both a seminar and a hands-on laboratory session. Part 1 of this two-part course is a seminar on current topics in food safety and quality as related to pathogens of concern and spoilage organisms, techniques in testing, root cause analysis, and whole genome sequencing. Part 2 of this course is a two-day laboratory session designed to give food safety professionals hands-on experience with basic techniques, current methods used by industry with a focus on new rapid methods, identification, and characterization protocols. Common sources of laboratory contamination and error, as well as best practices to avoid, will be discussed throughout the laboratory session. Delivered in partnership with Merieux NutriSciences.