Food microbiology course
The Food Microbiology Course is a hybrid academic training program aimed at strengthening theoretical and practical knowledge about microorganisms that impact food safety, quality, and processing. The course will explore the role of microorganisms in food systems, including beneficial and pathogenic species, microbial spoilage, and contamination risks throughout the food production chain. It also covers essential microbiological techniques, regulatory frameworks, and preventive systems such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP).
This program is designed for undergraduate and graduate students, professionals, laboratory personnel, and individuals interested in understanding microbial dynamics in food and their implications for public health and industry standards. Participants will acquire skills in microbiological analysis, detection methods, and the application of control strategies aligned with international guidelines.
The 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 at a specialized facility. A certificate of completion equivalent to 30 academic hours will be granted to participants who meet the attendance and assessment requirements.
This 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).
Date and Time
Location
Hosts
Registration
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- AV. GONZALO GOMEZ JURADO
- PSJE. SILVIO AYALA LEORO
- Ibarra, Imbabura
- Ecuador
- Building: Antiguo Hospital San Vicente de Pau
- Click here for Map
- Contact Event Host
- Co-sponsored by Club de Investigaciones Biotecnológicas - UTN
- Survey: Fill out the survey
- Starts 02 August 2025 05:00 AM UTC
- Ends 25 August 2025 05:00 AM UTC
- No Admission Charge
Agenda
| Date | Modality | Topic |
|---|---|---|
| Aug 25 (Mon) | Virtual | Course Introduction and Overview of Food Microbiology |
| Aug 26 (Tue) | Virtual | Microbial Groups in Food: Bacteria, Yeasts, and Molds |
| Aug 27 (Wed) | Virtual | Foodborne Pathogens and Spoilage Microorganisms |
| Aug 28 (Thu) | Virtual | Factors Affecting Microbial Growth in Food |
| Aug 29 (Fri) | Virtual | Food Preservation and Microbial Control Methods |
| Aug 30 (Sat) | In-person | Lab 1: Sampling, Media Preparation, and Aseptic Techniques |
| Sept 1 (Mon) | Virtual | Fermentation Microbiology and Probiotics in Food |
| Sept 2 (Tue) | Virtual | Food Safety Systems: GMP, HACCP, and Regulatory Frameworks |
| Sept 3 (Wed) | In-person | Lab 2: Isolation and Identification of Microorganisms |
| Sept 4 (Thu) | In-person | Lab 3: Quantification and Interpretation of Microbial Load |
| Sept 5 (Fri) | Virtual | Case Studies, Final Discussion, and Course Closure |