Introduction to Food Microbiology is a four-hour online, self-paced course designed for individuals lacking foundational knowledge or wanting a refresher in food microbiology fundamentals.
This course will prepare individuals with the background information required to understand content in more advanced courses. Topics will address what a foodborne pathogen is, sources of foodborne pathogens in food production environments, and risks associated with consuming various foods.
Learning Outcomes
List the differences between molds, yeasts, bacteria, and viruses.
Define what a foodborne pathogen is; list common foodborne pathogens and the foods they are regularly associated with.
Identify sources of microorganisms on farms, food, and production environments.
Describe key characteristics that allow pathogens to survive throughout farms, food, and production environments.
Identify risks associated with produce consumption compared to other foods.
Fee
Introductory reduced rate: $125 per person
Course Dates
Self-paced online content
Rolling admission
Course Contact
Louise Felker Program Coordinator 607-255-7098 lmf226 [at] cornell.edu (lmf226[at]cornell[dot]edu)
