Current course offerings

Please Note: Course profiles marked as not available may still be in development.

Course description

Introduction to microbiology and food microbiology including microbial ecology of food; important foodborne pathogens (bacteria, viruses, fungi, seafood toxins, parasites, prions); food borne illness; indicator organisms; culture-based microbe detection; epidemiological and DNA fingerprinting methods used in outbreak investigations, antibiotic resistance in foodborne bacteria, foodborne pathogen pathogenesis mechanisms and emerging foodborne pathogens and evolution; practical culture-based microbiological examination of foods.

Archived offerings