Introduction to Food Microbiology (Virtual Course)

Central Time
5 May 2021

Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

  • Click here to view the complete course agenda.

  • April 28, 2021 - May 12, 2021
    10:00 am - 3:00 pm

This Introduction to Food Microbiology course is designed for the food plant employee or supervisor who has no classroom instruction in Food Microbiology or has a very basic knowledge of the subject. Taught by experienced industry experts, instructors will cover the basics of food microbiology and the recalls/outbreaks associated with the major pathogens as well provide an overview of foodborne disease-causing microorganisms. Students will also learn factors that can be used to control microbial growth and growth of spoilage microorganisms. Finally, an overview of the major foodborne viruses and Covid-19 will be discussed. At the end of each session, instructors will provide suggested reading for further understanding and learning.

  • This course will be presented every Wednesday over a three week period.  Each instructor led session will be approximately 5 hours with a 60 minute lunch break. Click here to view the complete course agenda.
  • Sessions will be recorded and available for viewing 24 hours after the live session.

Prerequisites: None

For questions please contact

Registration Item

Course Fee: $249.00 (USD)

Cancellation Policy

Course Schedule


Jeff Lucas
Jeff Lucas, M.AG.
Sr. Director of Technical Services, Mérieux NutriSciences

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.

Jennifer Johnson
Jennifer Johnson
Technical Services Consultant, Mérieux NutriSciences

Jennifer Johnson is a highly qualified Food Safety and Quality Assurance professional providing consulting services to the food industry. She is a seasoned in-plant trouble-shooter on food safety and quality issues in industry segments including meat & poultry, nuts, confectionery, juices, dairy, salsa/dips, and pet food.  She is also experienced in practical control of Listeria monocytogenes and allergens in the plant environment and has more than twelve years’ food manufacturing Food Safety & Quality management experience.

Payton Pruett
Payton Pruett
Technical Services Consultant, Mérieux NutriSciences

Payton has written and presented extensively on the microbiological safety and quality of foods.  He has been a member of several professional organizations including the International Association for Food Protection, the Institute of Food Technologists, and the American Society of Microbiology.  He was an editor for the Journal of Food Protection from 2004-2009 and has served on numerous scientific committees and advisory boards.  Payton was a food science adjunct professor at Purdue University from 2004-2016 and was as a member of the Global Food Safety Initiative (GFSI) Foundation board of directors for eight years.  He was previously a Specialist Microbiologist through the National Registry of Microbiology and a Certified Professional-Food Safety through the National Environmental Health Association (NEHA).

Tim Freier
Tim Freier, PH. D.
VP Scientific Affairs and Microbiology, North America, Mérieux NutriSciences

Dr. Timothy A. Freier is a food microbiologist with over 25 years of experience in applied microbiology and food safety. He is currently the Division Vice President, Scientific Affairs and Microbiology, North America at Mérieux NutriSciences and was previously Senior Director, Global Food Safety Innovation at Cargill. Dr. Freier earned his B.A. in biology from Augustana University, Sioux Falls, South Dakota, his M.S. and Ph.D. in microbiology from Iowa State University, and conducted postdoctoral work at Oregon State University. He has published several refereed journal articles, book chapters and patents, and has given numerous invited presentations on a variety of food safety-related topics. He was a co-developer and instructor for the American Meat Institute (AMI) “Advanced Listeria Intervention and Control Workshop” as well as serving on AMI’s Scientific Affairs and Grant Review Committees. Dr. Freier has served as the Chairperson for several committees, including the Grocery Manufacturer’s Association (GMA) Microbiological Safety Committee, GMA’s Task Force on the Control of Salmonella in Low-Moisture Foods, the International Association for Food Protection (IAFP) Meat and Poultry Professional Development Group, and the IAFP Food Safety Innovation Award Committee. He is a member of the Sackler Institute’s Technology and Innovation in Agriculture, Food and Nutrition Working Group and serves on the Editorial Advisory Board for Food Safety Magazine. Dr. Freier has served two terms on the U.S. National Advisory Committee on Microbiological Criteria for Foods.


  • Wednesday April 28th, 2021 - Wednesday May 12th, 2021
    10:00 am - 3:00 pm