1st. Basic Food Safety Microbiology- Completed
1day Short Course - November 1, 2010 (Redondo Beach, CA)
2nd. Basic Food Safety Microbiology- Completed
1day Short Course - December 21, 2010 (Las Vegas, NV)

3rd. Basic Food Safety Microbiology- Completed
1day Short Course - Feb. 4, 2011 (Las Vegas, NV)
4th. Basic Food Safety Microbiology- Completed
1day Short Course - April 18, 2011 (Seattle, WA)

5th. Food Safety Microbiology
- Completed
2 day Short Course - July 19-20, 2011 (las Vegas, NV)

6th. Food Safety Microbiology - Completed
1 day Short course - November 7, 2011 (Chicago, IL)

7th. Food Safety Microbiology Short Course
2 days Short course - Coming Soon


Program of Course
History of Food Microbiology
Bacteria/Yeast/Mold
Growth Factors for microorganisms
Instrinsic/Extrinsic Factors for microbial growth
water activity/pH//Temp/Oxygen

Gram Negative bacteria
Gram Positive bacteria
Details for Foodborne pathogens
E. coli O157:H7
ETEC, EPEC, EHEC, EIEC, EAEC, DAEC
Salmonella
Listeria monocytogenes
Staphylococcus aureus
Vibrio
Yersinia
Shigella
Campylobacter
Bacillus cereus
Clostridium
spp.


Media preparation/Petrifilm
Detection Methods
Total microorganisms
Coliforms/E.coli
Pathogens
Rapid Methods
Control Methods
Thermal Processing to control foodborne pathogens
(Ohmic, RF, Microwave etc.)
Non-Thermal Processing
(Irradiation, High pressure, PEF)
Text book will be provided.
Coffee, Tea, (No lunch provided)

TEXT book for Basic Food Safety Microbiology
(total 97 pages)


After training, all attendees will receive a certificate.



Feedbacks from 5th Class
(July 19-20, 2011, Las Vegas, NV)

Instructor has outstanding knowledge of subject and does a great job presenting. I highly recommend this course. I was impressed with the amount of topics instructor was able to cover. Instructor presented the course material in a concise easy to understand manner.
James - The Hershey Company
Very interesting information presented well. I learned a lot. I would recommned this seminar to others
Robert- POM Wonderful
A great Course that covers the most pertinent points of food microbiology as applied to food safety. Lots of real life examples are used to back up the information and opinions provided. The instructor does an Excellent job of highlighting the most important points. Kendon - Waters Corperation
Instructor took his time to make sure everybody understand, he also used real life senarios to help present the course. Very interesting
Dawn - Hilmar Cheese Company
I found this is a great course and a wealth of knowledge. It is a very informative and many interesting topics are covered.
Bick - Avure technologies Inc.This class was excellent. It help me understand several things that I didn't before.
Elizabeth - POM Wonderful
Instrcutor was incredibly knowledgeable and clear in his lectures. Information was very detailed. Overall, this class was very informative and well structured.
Eric - Red RobinVery good short course. The instructor brought a difficult subject down to my level. Also he uses a lot of examples to explain his theories. That helped me to understand exactly what he was explaining.
Ryan - Scott Brothers Dairy
and more...

Feedbacks from 4th Class
(April 18, 2011- Seattle WA)
Very Interesting and learned so much about the pathogen and food microbiology. It also helped cleared out some questions. Instructor is very knowledgeable.
Teresa - JFC International Inc.
Impossible to cover so many territory in 8 hours. However, this seminar was Excellent.
John - StonePoint
Great class and Great Presentation
Kelli - Costco
Good attention. Narrowed on topics that were helpful in understanding issues.
-Annie - Costco
I enjoyed the class.. Lot to cover
- Lawrence - Food Protection services

Feedbacks from 3rd Class
(Feb. 4, 2011- Las Vegas, NV)
Excellent Presentation!!!. Instructor is an excellent presenter, both with material and presentation. Unlike other presenters, Instrocutor took his time to make sure everyone understand the complicate concepts. I would recommend this course for anyone who works in the food industries from harvesting to producers to food preparers.
- Carol - Babcock Lab.
Instructor did a great job covering a large amount of information in a short amount of time.
-John- Ocean Spray
I thought the overall class was Extremely informative and the presentation was easy to follow.
- Kate- Ocean Spray
Passionate!!! Concise !!! Well Educated
-Tony - Hitching Post Products.
A lot of relevant information presented. Instructor clearly knows the materials and delivers well.
-Derek - Crestone
Group Baking Company and more--

Feedbacks from 2nd Class
(Dec. 21, 2010- Las Vegas, NV)
Excellent Course!!! Instructor is very knowledgable. Well Prepared and makes the class interesting.
- Mavra Marti - Kerry Inc.
Good Summary of Lots of materials in short period time. Good examples and visualization of pathogens and process.
- Michael - Food Protection Services.
Materials are helpful and several parts I will be able to use. Class is excellent for microbiology concept.
- Frank - Frank O'Sullivan Consult
Excellent Presentation, very informative. Instructor is very knowlegable of the Topic.
- George - Basic Food Flavors
Thank you.. Nice Class, Lots of information for 1 day course. Enthusiasm is great!!!!!
- Tina - TiPrice & Associates
This is excellent course for People without a background of microbiology. Excellent Information. Good Answers for Questions
- Fernando - Basic Food Flavors
Very good review, Increased my information for Microbiology related to Food Safety/Quality
- Fred - Outwest Meat Co. - and more.



Feedbacks from 1th Class
(Nov.1, 2010- LA, CA)
Instructor is obviously very knowledgable in his field,
Great Job
- Nicole - TARGET
Instructor was great it is well organized and very informative
- Nolberto - MICHELSON LAB.
There was a lot of information covered very imformative
- Monique - TACO BELL
It was an excellent class
- Yesinia - PERRICONE JUICES
Instructor is well educated on food microbiology
- Amanda - PRIMUS LABS
The class was a great experience and provided so much good information
- Joel - US Marine Corps.

A great class, I will recommend to others
- Antonio - MIZKAN
I learned a lot of new things
- David - PRODUCTS UNLIMITED
Excellent Seminar, very useful information
- Jose - PERRICONE JUICES and more...



Instructor
Dr. Don Kang
: More than 10 years experiences for teaching Basic Food Safety Microbiology as a professor
Education: Kansas State University, USA. Ph.D. 1997

Professional Experience
2006; Tenured Associate Professor,
School of Food Science, Washington State University, Pullman, WA
2000 - 2006; Assistant Professor,
School of Food Science, Washington State University, Pullman, WA
1999 - 2000; USDA, Food Safety Microbiologist.
Clay Center, NE
1997 - 1999; Kansas State University,Manhattan, KS
Research Associate.

Honors and Awards
2007 Outstanding Research Award, CAHNRS, WSU
2006 IFT, Samuel Cate Prescott Award. Orlando. FL, USA
2006 Appointed as Director for Detection Center of National Alliance for Food Safety and Security, USA

Editorial Activities
Chief Editor for J. Rapid Methods and Auto. in Microbiol. (2007-2009)
Editor for Journal of Applied Microbiology (2001- 2007)
Editor for Letters in Applied Microbiology (2001- 2007)
Editor for Food Science and Biotechnology (2001-2003; 2008-present)
Editor for Journal Korean Soc. Appl. Biol. Chem. (2008-present)
Editor for Korean Journal for Food Sci. Animal Resouces (2008 -present)
Editorial Board for Journal of Food Protection (2003- present)

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