  Food Microbiology short course The University of Antioquia Department of Microbiology and Grupo Biotransformación (BioAli) are pleased to announce open registration for the Food Microbiology short course starting September 6 till September 29, 2012. Course description The purpose of the Food Microbiology short course is to provide important insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. Program objectives - Learn about spoilage, pathogenic, and beneficial microorganisms in the food industry.
- Learn advanced microbiology techniques for isolating and quantifying microorganisms of public health concern.
- Understand how to interpret laboratory results and learn suitable methods need to control the growth of pathogen populations.
Who should attend The course is designed for individuals involved in food microbiology testing and those working in quality control, quality assurance, sanitation and food production, who are interested in increasing their knowledge and skills in food microbiology and food safety. Course methodology The 40-hour course is delivered in classroom and laboratory environments and combines a wide range of activities including theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Students can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products. The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E. coliO157:H7, Listeria, Salmonella, Campylobacter, spoilage and mycotoxigenic fungi, and mycotoxins. Curriculum Topics include: - Ecology and growth of microorganisms in foods
- Salmonella, E. coliO157:H7 and Listeria: a serious food safety concern.
- Mycotoxins: an invisible enemy
- Use and applications of Lactic acid bacteria (LAB) in functional food production
- Microbiological sampling in the food industry
- Identification of food-borne pathogens
- Food microbiology regulations
- Microbiological standards and guidelines
Practical sessions include visits to several local food processing plants and laboratory-based activities.
Instructors Karina Motato
B.A. in Food Science. PhD candidate, Biotechnology.
Professor, Department of Pharmaceutical Chemistry, University of Antioquia. Lina M. López
Microbiologist
MA in Biology. PhD candidate, Biotechnology.
Professor, Department of Microbiology, University of Antioquia. Lisset V. Wilches
Bacteriologist. MA student, Microbiology. General information Classes begin: September 6
Classes end: September 29
Class schedule: Thursday & Friday, 5 – 8 pm
Saturday 8 – 12 noon
Tuition fees: COP $500,000 For more information on this course please call (574) 219 54 82 or email us at
microinvestiga@gmail.com | 
