Module 1 : Microbiology Laboratory Logistics and Fundamentals
Summary: This workshop is sponsored by the Center for Food Safety, IFSE and the Department of Food Science at the University of Arkansas and is intended for people who wish to strengthen their understanding of principles and practical techniques of microbiology. Since the workshop is very hands-on, registration is limited to 6 people.
Specific topics will include:
1) Laboratory Biosafety: Sterilization Concepts and Techniques
2) Introduction to the Microscope
3) Manipulating Cultures (aseptic technique)
4) Bacterial Growth, Enumeration, Motility Assays
5) Staining and Bacterial Morphology
6) Petrifilm and Media Prep: Selective and Differential
7) Introduction to Yeasts and Molds
Date and Time: This workshop will be held on several dates ( May 13-15, June 17-19, July 15-17, August 12-14, September 16-18, October 14-16, November 11-13), 2008. Each workshop will go from 1:30pm- 5:00pm on the first day and 8:00am to 5:00pm the remaining two days.
Location: The workshop will be held at the Biomass Center on the farm at the University of Arkansas, Fayetteville campus.
Contact: Steven C. Seideman, Institute of Food Science & Engineering, University of Arkansas, 2650 North Young Ave., Fayetteville, AR 72704, 479-575-4221, FAX: 479-575-2165, or e-mail: seideman@uark.edu
Steven C. Ricke, Director, Center for Food Safety, 2650 North Young Ave., Fayetteville, AR 72704, 479-575-4678, FAX: 479-575-6936, or e-mail: sricke@uark.edu
Robert Story, Food Safety Lab, Biomass Research Center, 2435 North Hatch, Fayetteville, AR 72704, 479-575-5008, FAX: 479-575-3941, or e-mail: rstory@uark.edu
Accommodations: There are many fine hotels in the area but the Cosmopolitan Hotel (479-442-5555) usually has rooms available.
Registration: You are encouraged to register at least two weeks in advance of the workshop date. The University of Arkansas has a $500.00 registration fee. Please submit your registration as soon as possible. Course space will be filled in order of receipt of registration. Those accepted into the course will receive confirmation. Registration will close after the course is filled. If you need special accommodations due to disability, please contact Steven C. Seideman (see Contact above) at least 14 days in advance. You can register by either filling out the online registration form or the mail-in registration form. If you use the online registration form, please bring a check or money order to the workshop. If you use the mail-in form, please complete the form and submit along with a check or money order for $500.00 payable to the “The University of Arkansas.” Mail to: Center for Food Safety, Room E27, University of Arkansas, 2650 North Young Ave., Fayetteville, AR 72704 – 5690.