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M202: Advanced Food Microbiology: Challenge and Shelf Life Studies

  • Chestnut Labs 2835 N. Oak Grove Avenue Springfield, MO, 65803 United States (map)

The Advanced Food Microbiology: Challenge Studies and Shelf Life Studies course is designed for students that have completed Basic Food Microbiology and Advanced Food Microbiology or have advanced experience with microbiology in a laboratory setting.  The primary focus of the course is pathogenic microorganisms in food. The course includes two days of exercises in a lab setting, including construction of death curves.

Includes two days of exercises in a lab setting, including construction of death curves.

Day 1

  • 8:30 to 10:15 a.m. — Class Intro, Shelf Life Studies
  • Break
  • 10:30 to 11:45 a.m. — Designing a Shelf Life Study, Discussion, Lab Exercise
  • Lunch
  • 12:30 to 1:45 p.m. — Media Preparation, Inactivation Challenge Studies
  • Break
  • 2 to 3 p.m. — Lab Exercise
  • Break
  • 3:15 to 4:30 p.m. — Death Curves and Discussion

Day 2

  • 8:30 to 10:15 a.m. — Types of Challenge Studies

  • Break
  • 9:45 to 11:30 a.m. — Lab Exercise, Reading and Interpreting Results, Constructing Death Curves
  • 11:45 a.m. — Discussion and Depart

Individual registrations for the course are $1,495, which includes all materials needed for the extensive lab requirements. Contact us for group registration rates.


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.


Haiping Li is a food safety expert with more than 20 years of research experience in molecular microbiology, processing risk assessment, pathogen stress response, and dairy fermentation. Prior to Chestnut Labs, Haiping worked at the U.S. Food and Drug Administration as a processing microbiology expert directing several research projects, and serving on various committees.

She received her Ph.D. and master's degree in Food Science at the University of Minnesota. Before coming to the U.S., she worked at the Shandong Center of Disease Control, gaining knowledge about food safety and public health policies in China.


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.

Earlier Event: March 13
M102: Basic Food Microbiology
Later Event: April 10
SupplySide East