OVERVIEW:
This intermediate course is designed to give fungal identification skills to corporate, plant and contract manufacturing microbiologists. Emphasis will be placed on microorganisms of significance to the beverage manufacturing environment.

COURSE
OBJECTIVES:
During this course, you will
learn:

Methods for identifying heat
resistant molds

Byssochlamys
fulva
Byssochlamys nivea
Talaromyces macrosporus
Talaromyces trachyspermus
Neosartorya fischeri

Paecilomyces fulvus
Paecilomyces variotii
Eupenicillium sp.

Methods for identifying
common, non-heat resistant molds, such as

Penicillium sp.
Aspergillus sp.
Cladosporium sp.
Alternaria sp.
Fusarium sp.
Mucor sp.

Rhizopus sp.
Trichoderma sp.
Geotrichum candidum
Epicoccum sp.
Aureobasidium pullulans

Identification of spoilage
fungi using the following methods:

Microscopy
Macroscopic ID
Media schemes
Identification keys

TARGET AUDIENCE:
Corporate and beverage
manufacturing plant microbiologists.

PREREQUISITES:
Basic Microbiology
Laboratory Experience or Coursework. 

DELIVERY FORMAT:

Lecture and Laboratory based, 2 1/2 days.

COST:
$1,000 per person.  Minimum
of 8 person is required