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
June 17th – 18th, 2015
September 14th – 15th, 2015
Designed to provide attendees a deeper understanding of food microbiology and laboratory methods. Unique course integrates theoretical and practical material with interactive activities to facilitate application within the laboratory or production environment. This course will provide the "how's and why's" behind various topics.
August 18th – 19th, 2015
Designed for personnel with little to no chemistry background or experience, this dairy-focused course is ideal for laboratory, quality or non-technical staff. Participants will learn basic food chemistry principles and proximate analyses for dairy products, including determination of salt, water activity, ash, moisture, protein and fat. The course includes demonstrations of standard methods for cheese products in the laboratory.
November 3rd & 4th, 2015