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BCN Labs offers several customized Microbiology and Mycology Courses (applied to your product and with an emphasis on prevention of spoilage and food safety). These coursed can be taught at our state-of-the-art training facilities in Rockford, TN (near the Knoxville airport) with a minimum of 10 participants per company required. These courses can be also taught on-site for a flat fee per day plus travel expenses of instructors.  The flat fee sepends on the number of participants.  For additional information go to the Contact Us page.

Food and Indoor Mycology Workshop: This two and half day course is appropriate for those interested in food spoilage, indoor air quality, industrial hygiene, mycotoxins, pharmaceuticals, biodeterioration, etc. Lectures included are classification and properties of common food and airborne, mycotoxins prudction, important fungi in indoor environments, methods for detection and isolation of molds. Read more>>

alternariaBasic Food and Beverage Microbiology- This course is designed to give theory and hands-onexperience to plant and contract manufacturing microbiologists.  Emphasis will be placed on quality control tests, environmental and pathogen testing.

Basic Food and Beverage Mycology-This basic mycology course is designed to give fungal identification skills to the genus level to plant and contract manufacturing microbiologists. Emphasis will be placed on fungi of significance to the food or beverage manufacturing environment.

Intermediate Food and Beverage Mycology– 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 food or beverage manufacturing environment.

Basic Laboratory techniques– This course is designed to give theory and hands-on experience to plant and contract manufacturing microbiologists. Emphasis will be placed on basic laboratory techniques and Good Laboratory Practices (GLP).

Other Training Courses (usually offered on-site):

  • HACCP Manager Certification Course(providing NSF International certification) – HACCP certification for food managers. To find more about NSF International click here.
  • HACCP for the Food Service Industry(National Restaurant Association Educational Foundation (NRAEF) ) -
  • This is a HACCP course for the foodservice industry. It does not provide any certification.
  • SERVSAFE®Course(providing the National Restaurant Association Educational Foundation (NRAEF) certification) -This course is a comprehensive food safety course for food managers and workers. To find more about NRAEF click here.
  • Juice HACCP (FDA/CFSAN)- HACCP course for juice processors using the training curriculum of the National Center for Food Safety and Technology (NCFST).
  • Good Manufacturing Practices (GMPs)– These are important practices for the manufacturing of safe and wholesome foods.
  • Good Sanitation Practices (GSPs)and Handling Chemicals Safely and MSDS Training