Food Safety Microbiology Seminar - October 24, 2008

Date:  Friday, October 24, 2008 

Time: 8:00 A.M. to 5:00 P.M.

Location:  Held at the Donald Danforth Plant Sciences Center                          

                   975 N. Warson Rd., St. Louis, MO 63132  

Each participant will receive a premium backpack or laptop computer bag (to be determined) with resource materials for mobilization to the field.

Who Should Attend

The MiL, Inc., along with other sponsors, invite you to attend our seminar, a one-day series of speakers from both the industry and academia covering applied and analytical food microbiology issues and food safety.

For those involved in food preparation, processing, and sales who are concerned with the possible health and safety impact of your products, this seminar will provide you with invaluable technological knowledge and perspective on microbiological principles for decision making.

Representatives of health education and services, nutrition, and public health programs will be interested in learning of the techniques and technologies available to combat food-born pathogens, presented by leaders of the industry.

Technical sales personnel in the various industries, food microbiologists, laboratory specialists and others who desire the latest information in microbial characterization and identification and functional groups of organisms will find the seminar packed with new ideas and methodologies.

Space is limited so attendance will be restricted to the first 200 registrants.

Learning Objectives

The seminar will build upon basic microbiology for the formulator/diagnostic safety and quality microbiology decision-maker. Upon completion of this day, you will have basic understanding of the principles of diagnostic food microbiology with a focus on newer methodologies which are being applied evermore frequently from the applied areas of biochemistry and biotechnology, such as qPCR and MicroArray techniques.

Through our seminar, by providing a solid foundation of excellence in microbiology and quantitative analytical methods, you will become aware of the many resources available to assist you with issues involving food safety microbiology. Your perspective on the microbial world around you will be greatly enhanced to the benefit of both you and your clients.