June 17, 2025, 1:00 PM EST

Presented by:

Rachel Spearry, Senior Customer Service Specialist
Nadia Gaskins, Microbiologist

Course Length: 1hr total including 15 min Q&A at the end

This webinar will expand upon the principles discussed in the first two Introduction to Microbiology webinars and is for entry level professionals in a laboratory or food processing facility or a non-microbiologist that would like to better understand microorganisms and how they relate to food safety. Our instructor will review the different categories of microorganisms and their biochemical properties and how that affects the testing scheme that should be applied to various food products.

Key Takeaways:
• The differences between microorganisms
• How biochemical processes affect where microorganisms are found and how they are detected
• How different food processing techniques affect microorganisms

Audience: Entry level professionals in a laboratory, quality or food processing environment; non-microbiologists interested in basics of food microbiology

Audience: Entry level professionals in a laboratory, quality or food processing environment