Last updated: Saturday, 14-Mar-2009 19:10:27 Central Daylight Time
May 25, 2001
UW-RF Offers Summer Food Safety Courses
UW-River Falls is offering two courses in food safety for four days, July 16-19. The courses, "Introduction to Food Safety and Microbiology" and "Microbiological Food Safety and Quality," can be taken for two graduate credits or as a non-credit class.
"Introduction to Food Safety and Microbiology" is an introductory course designed for high school and middle school teachers of biology, family and consumer education or agriculture; food quality technicians or supervisors with limited microbiology knowledge and experience; and extension workers with contacts in the food industry.
Topics to be covered in the course include the basic concepts of microbiology; the role of microorganisms in food quality and spoilage; and food safety and food-borne pathogens. Laboratory exercises will include simple staining and observation of water and food samples, coliforms in liquid samples, and water quality analysis. The course application is available online at www.uwrf.edu/summer/ The course is identified as Ag. Ed. 789:30 or Food Science 789:30.
"Microbiological Food Safety and Quality" is designed for those who need to be familiar with current issues concerning the assurance of microbiological quality and safety of foods.
Through lectures, demonstrations and practical exercises, the course will provide training in a variety of new and traditional approaches to achieve microbiological safety in the manufacture and distribution of food products.
The course will emphasize basic principles of microbial ecology as applied to the practices of hazard analysis critical control point (HACCP), epidemiology, predicative microbiology and laboratory quality control.
UW-RF professors along with guest lecturers from Hungary and Australia will team up to provide a global dimension to the course.
The registration fee for each course taken as non-credit is $500 for the first participant from an organization, and $350 for a second and/or third attendee from the same organization. The fee for courses taken for graduate credit is $500 for each participant. The fee for both options includes written materials, lab fees and break-time refreshments. Pre-registration for both courses is recommended.
For registration information on either course, contact food science Professor Stephen Ridley at 715/425-3535, e-mail firstname.lastname@example.org, or Professor Purnendu Vasavada at 715/425-3785, e-mail email@example.com , or fax request to 715/425-0624.
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