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).