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Course Description & Objectives
Lab technicians and QA personnel working in food industry microbiology laboratories play a critical role in ensuring the safety of processed foods. These personnel need to a good understanding of both theoretical and practical principals of food microbiology, especially the characteristics of food pathogens and standard testing procedures. This course provides the opportunity to gain new laboratory skills, improve existing skill sets, and to become qualified for positions in a food microbiology laboratory. It combines both lecture and laboratory exercises to give a good overview of basic food microbiological principles and lab practices.
 This four and one-half day short course is provided to the Idaho and Pacific Northwest Food Industry by the University of Idaho School of Food Science and Cooperative Extension, along with TechHelp Idaho.
Who Should Attend
Lab Technicians, QA Technicians, QA Supervisors/Managers, HACCP Facilitators, private food laboratory personnel, and other organizations involved in food microbiology laboratories and food safety.
Instructor
 Dr. Gulhan Unlu has been at the University of Idaho since 2000, serving as an Associate Professor in the School of Food Science. She is an instructor for food microbiology courses and has taught both Introductory and Advanced Food Microbiology Short Courses to the Idaho food industry in the recent past. Dr. Unlu teaches microbiology classes at the U of I and Washington State University, conducts food microbiology research at the U of I, and has served as editor of scientific journals and on grant advisory boards. She holds an M.S. degree in Food Science and a Ph.D. degree in Food Science with emphasis on Food Microbiology and a minor in Bacteriology, both from the University of Wisconsin-Madison.
Fee
Full fee for the course is $1150. Discount available for registration of more than one participant from same company. Registrants who cancel 7 or more business days before the event will receive a full refund; those that cancel less than 7 days prior to the workshop will be charge 50% of the workshop fee. No shows will be charged full workshop fee.
Payment to: “TechHelp”: check, VISA, MasterCard, or Invoice.
Deliverables
- Course materials and manual
- Lab supplies
- Refreshments and Lunches
- Certificate of Completion
- Continuing Education Credits (CEU’s) available on prior request
- Other: please request in advance if special assistance or dietary requirements are needed.
Registration: Contact Paula Peterman at University of Idaho- Boise by:
Contact Information
About Us
TechHelp, a not-for-profit organization, has been strengthening the competitiveness of  northwest manufacturers and food processors since 1996. TechHelp provides professional assistance and training for product and process improvements www.techhelp.org
 University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in Idaho. www.extension.uidaho.edu
 University of Idaho School of Food Science offers undergraduate and graduate degrees in Food Science. Nine faculty and one extension specialist work on a variety of projects and provide technical services to the food processing industry. www.ag.uidaho.edu/sfs
Cosponsors
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Washington State University- School of Food Science
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Northwest Food Processors Association
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Agenda
Lecture
- Factors Affecting Microbial Growth
- Nutrition and Media
- Determining Microorganisms and Their Products in Foods
- Food Safety
- Food Fermentations
- Spoilage of Food Products
- Microscopy
Laboratory Exercises
Laboratory Procedures and Safety
- Preparation of Dilution Blanks
- Preparation of Media
- Sterilization
- Incubation
- Isolation of Pure Cultures
- Aseptic Technique
Sanitation Microbiology
- Monitoring Air Quality
- Monitoring Sanitation of Surfaces
- Personnel Hygiene
Enumeration of Food Borne Organisms
- Total Aerobic Plate Count
- Total Coliform & Escherichia coli
- Enumeration of Staphylococcus aureus
- Microscopy in the Food Microbiology Lab
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