OVERVIEW
This course is designed to give theory and hands-on experience to plant and contract manufacturing microbiologists. Emphasis will be placed on microorganisms of significance to the beverage-manufacturing environment.

COURSE OBJECTIVE
During this course, you will learn:

Microbiology of low pH beverages
Media preparation
Dilution schemes
Laboratory safety
Coliform and E. coli testing of water samples
Plating for liquid sugar and water samples
Plate counting and reporting
Alicyclobacillus (characteristics, means of isolation and detection)
Supply and equipment selection and operation
Identification of beverage significant fungi to genus level
Air sampling in the beverage manufacturing facility
Swab sampling techniques in the manufacturing environment (culture swabs, ATP swabs, and culture sponges: how and when to use each).

TARGET AUDIENCE
Beverage manufacturing plant microbiologist and back-ups.

PREREQUISITES
Some basic Microbiology Laboratory Experience or Coursework.

FORMAT
Lecture and Laboratory based, 4 1/2 days.

COST
$1,500 per person.  Minimum of 8 people per course required.