In 2014, Cherney’s in-house training center was opened to customers and industry partners to fulfill founder Debra Cherney’s dream of providing answers and improvements to laboratories through information transfer and technical training. Following this vision of “Culturing Solutions with Knowledge”, the Introduction to Food Microbiology – The Basics, a hands-on practical workshop that incorporated lectures, demonstrations and lab activities, was created. We are excited to announce the launch of additional workshops for the 2015 calendar year and scheduled training dates.Introduction to Food Microbiology – The Basics:
Designed for personnel with little to no microbiology background or experience and is ideal for laboratory, quality or non-technical staff. Participants will spend 2-days on-site in an interactive environment learning microbiology principles, food safety concepts, and key laboratory techniques and test methods.
Early Registration (30 days prior to course) - $895
Regular Registration - $995
March 24th- 25th, 2015 (EARLY REGISTRATION CLOSED)
June 17th – 18th, 2015
September 22nd – 23rd, 2015
April 21st – 22nd, 2015
October 14th – 15th, 2015
**Two additional courses are in currently in development for 2015. Advanced Food Microbiology, scheduled for August 18-19, 2015, is designed for personnel with microbiology or technical experience and/or training, including laboratory and quality technicians and managers. This course builds on the Introduction to Food Microbiology – The Basics topics and includes more detailed information about food microbiology, laboratory methods, data analysis and interpretation, method selection and validation, and laboratory trouble shooting.
Chemistry Analysis in the Food Laboratory, scheduled for November 3-4, 2015, is designed for personnel with little to no chemistry background or experience and is ideal for laboratory, quality or non-technical staff. Participants will spend two days in an interactive setting learning basic food chemistry principles and proximate analyses, including determination of salt, water activity, ash, moisture, protein and fat. The course includes demonstrations of standard methods in the laboratory.