The Basic Food Microbiology course is designed for non-science majors and introduces students to microorganisms. Course content begins with a general overview of microorganism classes and transitions into more specific content related to bacteria in foods and pathogens. The course includes an exercise for evaluating processes as potential points for increasing or decreasing the microbial load in foods.
(Breakfast & Lunch Provided)
8:30 to 10:15 a.m. — Class Intro, Microorganism Basics, Characteristics of Bacteria
- 10:30 a.m. to Noon — Bacteria in Food, Quantitative Methods, Water Activity and pH Instrumentation
- 12:45 to 2:30 p.m. — Lab Exercises (Quantitative Testing and Measuring pH and Water Activity of Various Food Matrices)
- 2:45 to 4:15 p.m. — Protective Mechanisms and Survival of Bacteria, Current and New Ways to Control Bacteria Growth, Evaluation Exercise, Group Discussion.
- Question and Answer Session
8:30 to 9:30 a.m. — Gram Stain and Microscope Basics, Reading and Interpreting Tests
9:45 to 11:15 a.m. — Lab Exercises (Reading and Counting Plates, Gram Stain Microscope)
Question and Answer Session
Mary Bandu, PhD — Director of Technical Services
Mary L. Bandu joined Chestnut Labs in November of 2011 as the Director of Technical Services – research and chemistry. She has 10 years of experience in analytical chemistry and holds a patent for sequencing unknown oligoneucleotides using tandam mass spectrometry.
Bandu has numerous publications and honors relevant to her research in mass spectrometry, along with 10 years of experience in research microbiology, with extensive experience in microbial/pack challenge studies, thermal process validations and antimicrobial intervention validations.
Matt Oltman — Research Microbiologist
Matt has been with Chestnut Labs since 2007. His first role was as a Microbiologist working in the Microbiology Division, testing for indicator and pathogenic organisms in a wide variety of food matrices utilizing DNA, ELISA and EFLA based technologies, as well as performing bacterial identification and serotyping.
Matt has a Bachelor’s degree in Biology from Truman State University and has a total of 3 years teaching in a college lab setting. One year as an undergraduate teaching assistant, and two years teaching a lab as a graduate assistant. Matt is certified in HACCP, and is an SQF trained practitioner.
The extended lab (quantitative testing) follows the introduction to microorganisms and general overview of bacteria and pathogens in food.
Cost for the 1.5 day course is $395 per individual. Contact us for group rates for your organization.