BEGIN:VCALENDAR VERSION:2.0 PRODID:IEEE vTools.Events//EN CALSCALE:GREGORIAN BEGIN:VTIMEZONE TZID:America/Lima BEGIN:DAYLIGHT DTSTART:20380118T221407 TZOFFSETFROM:-0500 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=3MO;BYMONTH=1 TZNAME:-05 END:DAYLIGHT BEGIN:STANDARD DTSTART:19940331T230000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 RRULE:FREQ=YEARLY;BYDAY=-1TH;BYMONTH=3 TZNAME:-05 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTAMP:20250801T171615Z UID:EBE8A549-7A3B-42EC-9DE3-228DB81F09EB DTSTART;TZID=America/Lima:20250825T120000 DTEND;TZID=America/Lima:20250905T120200 DESCRIPTION:The Food Microbiology Course is a hybrid academic training prog ram aimed at strengthening theoretical and practical knowledge about micro organisms that impact food safety\, quality\, and processing. The course w ill explore the role of microorganisms in food systems\, including benefic ial and pathogenic species\, microbial spoilage\, and contamination risks throughout the food production chain. It also covers essential microbiolog ical techniques\, regulatory frameworks\, and preventive systems such as G ood Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP).\n\nThis program is designed for undergraduate and graduat e students\, professionals\, laboratory personnel\, and individuals intere sted in understanding microbial dynamics in food and their implications fo r public health and industry standards. Participants will acquire skills i n microbiological analysis\, detection methods\, and the application of co ntrol strategies aligned with international guidelines.\n\nThe course will take place from August 25 to September 5\, 2025\, under a hybrid format. The theoretical sessions will be conducted virtually through Google Meet\, while the practical laboratory components will be carried out in person a t a specialized facility. A certificate of completion equivalent to 30 aca demic hours will be granted to participants who meet the attendance and as sessment requirements.\n\nThis initiative is organized by the Universidad Técnica del Norte (UTN)\, in collaboration with the IEEE EMBS UTN Student Chapter and the Biotechnological Research Club (CIB-UTN).\n\nCo-sponsored by: Club de Investigaciones Biotecnológicas - UTN\n\nAgenda: \nDate Mod ality Topic\nAug 25 (Mon) Virtual Course Introduction and Overview of Food Microbiology\nAug 26 (Tue) Virtual Microbial Groups in Food: Bacteria\, Y easts\, and Molds\nAug 27 (Wed) Virtual Foodborne Pathogens and Spoilage M icroorganisms\nAug 28 (Thu) Virtual Factors Affecting Microbial Growth in Food\nAug 29 (Fri) Virtual Food Preservation and Microbial Control Methods \nAug 30 (Sat) In-person Lab 1: Sampling\, Media Preparation\, and Aseptic Techniques\nSept 1 (Mon) Virtual Fermentation Microbiology and Probiotics in Food\nSept 2 (Tue) Virtual Food Safety Systems: GMP\, HACCP\, and Regu latory Frameworks\nSept 3 (Wed) In-person Lab 2: Isolation and Identificat ion of Microorganisms\nSept 4 (Thu) In-person Lab 3: Quantification and In terpretation of Microbial Load\nSept 5 (Fri) Virtual Case Studies\, Final Discussion\, and Course Closure\n\nBldg: Antiguo Hospital San Vicente de P au\, AV. GONZALO GOMEZ JURADO\, PSJE. SILVIO AYALA LEORO\, Ibarra\, Imbab ura\, Ecuador\, Virtual: https://events.vtools.ieee.org/m/495315 LOCATION:Bldg: Antiguo Hospital San Vicente de Pau\, AV. GONZALO GOMEZ JUR ADO\, PSJE. SILVIO AYALA LEORO\, Ibarra\, Imbabura\, Ecuador\, Virtual: ht tps://events.vtools.ieee.org/m/495315 ORGANIZER:embs_ieee@utn.edu.ec SEQUENCE:26 SUMMARY:Food microbiology course URL;VALUE=URI:https://events.vtools.ieee.org/m/495315 X-ALT-DESC:Description: <br /><p style="text-align: justify\;" data-start=" 148" data-end="742">The <strong data-start="152" data-end="180">Food Micro biology Course</strong> is a hybrid academic training program aimed at str engthening theoretical and practical knowledge about microorganisms that i mpact food safety\, quality\, and processing. The course will explore the role of microorganisms in food systems\, including beneficial and pathogen ic species\, microbial spoilage\, and contamination risks throughout the f ood production chain. It also covers essential microbiological techniques\ , regulatory frameworks\, and preventive systems such as Good Manufacturin g Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP). </p>\n<p style="text-align: justify\;" data-start="744" data-end="1144">Th is program is designed for undergraduate and graduate students\, professio nals\, laboratory personnel\, and individuals interested in understanding microbial dynamics in food and their implications for public health and in dustry standards. Participants will acquire skills in microbiological anal ysis\, detection methods\, and the application of control strategies align ed with international guidelines.</p>\n<p style="text-align: justify\;" da ta-start="1146" data-end="1570">The course will take place from <strong da ta-start="1178" data-end="1212">August 25 to September 5\, 2025</strong>\, under a <strong data-start="1222" data-end="1239">hybrid format</strong>. The theoretical sessions will be conducted virtually through <strong data -start="1302" data-end="1317">Google Meet</strong>\, while the practical l aboratory components will be carried out in person at a specialized facili ty. A <strong data-start="1420" data-end="1449">certificate of completion< /strong> equivalent to <strong data-start="1464" data-end="1485">30 academ ic hours</strong> will be granted to participants who meet the attendance and assessment requirements.</p>\n<p style="text-align: justify\;" data-st art="1572" data-end="1764">This initiative is organized by the <strong dat a-start="1608" data-end="1647">Universidad T&eacute\;cnica del Norte (UTN) </strong>\, in collaboration with the <strong data-start="1675" data-end=" 1708">IEEE EMBS UTN Student Chapter</strong> and the <strong data-start="1 717" data-end="1761">Biotechnological Research Club (CIB-UTN)</strong>.</p ><br /><br />Agenda: <br /><table>\n<thead>\n<tr>\n<th><strong>Date</stron g></th>\n<th><strong>Modality</strong></th>\n<th><strong>Topic</strong></t h>\n</tr>\n</thead>\n<tbody>\n<tr>\n<td>Aug 25 (Mon)</td>\n<td>Virtual</td >\n<td>Course Introduction and Overview of Food Microbiology</td>\n</tr>\n <tr>\n<td>Aug 26 (Tue)</td>\n<td>Virtual</td>\n<td>Microbial Groups in Foo d: Bacteria\, Yeasts\, and Molds</td>\n</tr>\n<tr>\n<td>Aug 27 (Wed)</td>\ n<td>Virtual</td>\n<td>Foodborne Pathogens and Spoilage Microorganisms</td >\n</tr>\n<tr>\n<td>Aug 28 (Thu)</td>\n<td>Virtual</td>\n<td>Factors Affec ting Microbial Growth in Food</td>\n</tr>\n<tr>\n<td>Aug 29 (Fri)</td>\n<t d>Virtual</td>\n<td>Food Preservation and Microbial Control Methods</td>\n </tr>\n<tr>\n<td>Aug 30 (Sat)</td>\n<td>In-person</td>\n<td><strong>Lab 1: </strong> Sampling\, Media Preparation\, and Aseptic Techniques</td>\n</tr >\n<tr>\n<td>Sept 1 (Mon)</td>\n<td>Virtual</td>\n<td>Fermentation Microbi ology and Probiotics in Food</td>\n</tr>\n<tr>\n<td>Sept 2 (Tue)</td>\n<td >Virtual</td>\n<td>Food Safety Systems: GMP\, HACCP\, and Regulatory Frame works</td>\n</tr>\n<tr>\n<td>Sept 3 (Wed)</td>\n<td>In-person</td>\n<td><s trong>Lab 2:</strong> Isolation and Identification of Microorganisms</td>\ n</tr>\n<tr>\n<td>Sept 4 (Thu)</td>\n<td>In-person</td>\n<td><strong>Lab 3 :</strong> Quantification and Interpretation of Microbial Load</td>\n</tr> \n<tr>\n<td>Sept 5 (Fri)</td>\n<td>Virtual</td>\n<td>Case Studies\, Final Discussion\, and Course Closure</td>\n</tr>\n</tbody>\n</table> END:VEVENT END:VCALENDAR