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Understanding the what, when, why, and how of food pathogens

June 25-27, 2024 | *$875 | 9:00am – 2:00pm EDT | Online (Live, instructor-led)

If you develop, process, distribute, or sell food for a living, it is crucial to have an understanding of the following food microbiology topics:

Which pathogens are most likely to cause trouble;
When and why they threaten product and customer safety; and,
How to best manage and control the risks posed by these organisms.

This online Practical Food Microbiology course covers all these subjects and much more! Our expert instructors will take you step-by-step through the science and practice of food safety microbiology.

Featured Topics

This food microbiology training course will cover the following topics over three days of online instruction:

Microbial Ecology: Food safety depends on understanding what conditions encourage microbial growth and what inhibits it.
Pathogens—Gram-negative: The FDA and USDA are working better to understand Shiga-toxin-producing E. coli (STEC) and Salmonella.
Pathogens – Gram-positive: Listeria monocytogenes have plagued many food manufacturers. We focus on ecology and control.
Spoilage: Yeast and mold are significant culprits in food spoilage. Learn how to detect and identify them in food processing facilities.
Current Food Safety Issues: Get the latest on the worst outbreaks and consumers’ GI tracts to hit the news.
Testing: A good test done wrong can be more dangerous than no testing. Know the uses and abuses of microbial testing.
Predictive Models and Quantitative Risk Assessment: Tools of quantification are continually expanding in power and applicability

Upgrade your food safety skills this June. Hurry, our early bird fee expires on June 4! Register today and save $20! Register today!

Continuing Education Credits

This online course is approved for the following continuing education credits:

NJ Health Officers and REHS: pending

Certified Food Scientists: CFS Certificants may claim a maximum of 11.75 CH

For the latest credit information, visit our website.

Who Should Attend?

Whether you are looking for an introduction to the subject of food microbiology, need a refresher to strengthen your foundational knowledge of the topic, or are seeking insights to help you solve microbiology problems with your food products, you will leave this course with new information to keep your food products safe.

Past attendees have included:

Food Safety Managers
Food Processing Managers and Technicians
Food Research and Development Professionals
Food Technologists
Food Safety Consultants

Quality Assurance/Quality Control Professionals
Food Service Professionals with Technical Backgrounds
Public Health Professionals
Practicing Microbiologists
Food Product Marketing Managers

Meet Your Instructors

Karl Matthews, PhD, Rutgers University

Karl R. Matthews, Ph.D., is a Professor of Food Microbiology in the Department of Food Science at Rutgers, University He serves as Chair of the Department of Food Science. Matthews’ research addresses farm-to-fork food safety issues. His research covers elucidating at the molecular level the interaction of human enteric pathogens with plants to developing novel antimicrobials to improve the microbial safety of fresh fruits and vegetables from post-harvest processing to retail practices. He serves as Principle and Co-principle investigator on federal and foundation grants and commercial funded projects. He is actively engaged in teaching at the undergraduate and graduate level and served as the Food Science undergraduate program director. Read more about Karl 's background on our website.

Don Schaffner, PhD, Rutgers University

Dr. Donald W. Schaffner is Extension Specialist in Food Science and Distinguished Professor at Rutgers University. His research interests include quantitative microbial risk assessment, predictive food microbiology, handwashing, and cross-contamination. Dr. Schaffner has authored more than 190 peer-reviewed publications and numerous book chapters and abstracts. He has been the recipient of more than $9 million in grants and contracts, a majority in the form of competitive national grants. Dr. Schaffner has educated thousands of food industry professionals through numerous short courses and workshops in the United States and dozens of countries around the world. Read more about Don's background on our website.

Student Testimonials:

Frank D’Angelo

Food Lab Practice Coordinator, Nestlé

“This class was exactly what I was looking for. I have some microbiology background, but I needed a short, intensive food micro class.” Read more about Frank's experience on our website.

Amy D’Amico

EHS/Quality Programs Manager, Foodcomm

“The course was very thorough and beneficial. I kept sending messages to my boss during class because I couldn’t wait to get back to share what I learned! When the FDA audits our plant, I now can refer to guidelines provided by Rutgers to support our limits.” Read more about Amy's experience on our website.