Nov. 14, 2013
LINCOLN, Neb. — A two-day school in March will focus on the basics of microbiological testing methods commonly used by the food industry. The workshop, presented by the University of Nebraska Food Processing Center, will provide basic food microbiology training to those individuals working in testing laboratories, but have no formal training in microbiology.
"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," said Jayne Stratton, research assistant professor and laboratory services manager at the 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 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 also be discussed during the workshop. Stratton said.
The school is taught by faculty experts from the UNL Department of Food Science and the Food Processing Center. The Food Processing Center, created in 1983, provides comprehensive services to food manufacturers throughout the country.
The workshop will be conducted in Lincoln on March 25-26, 2014. Workshop size is limited and pre-registration is required. For more information or to register visit the website fpc.unl.edu/training or contact Jill Gifford at 402-472-2819 or e-mail email@example.com.Jill Gifford
Food Processing Center
IANR News Service