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Introduction to Food Microbiology

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.

Overview

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)

Register