The application of fundamental microbiological concepts and identification techniques are critical for a wide range of manufacturing processes regulated by the FDA, USDA, and other agencies. These include producers of pharmaceutical, food, beverage, and dietary supplement products. This course covers the basic theories and techniques of bacteria and fungi detection, isolation, enumeration, and identification of microorganisms commonly found in industrial settings. Also included are regulatory requirements, methods and rationale for environmental monitoring assessments, reporting, and microbiological quality control. Materials will be covered through a combination of informational lectures and hands-on laboratory exercises.
