Applied Food Safety Microbiology Training April 28-29, 2026 (Columbia, MO)

Dear Friends,

If you are interested in building both foundational understanding and practical skills in microbial control during food processing, this training is an excellent opportunity. Effective microbial control programs are essential for managing spoilage organisms as well as toxigenic and pathogenic microorganisms across a wide range of raw and finished food products. Increasingly, regulatory agencies such as the FDA and USDA, along with third-party auditors and customer requirements, expect food processors to implement comprehensive and science-based microbial control systems that proactively address food safety risks.

This course is designed to help food processors stay current with emerging microbiological food safety concerns and equip them with the knowledge needed to design, implement, and maintain effective control programs. Participants will gain practical insights into environmental monitoring, sanitation practices, and preventive control strategies that support safe food production.

This free training, sponsored by the USDA through the Missouri Department of Agriculture (MDA), is especially beneficial for small and medium-scale food processors.

Target audience: small and medium-scale food processors, quality assurance and quality control personnel, line supervisors, operators, sanitation supervisors, quality managers, farmers doing businesses in farmer's market, canning professionals, managers and food science undergraduate & graduate students.

Duration: 1.5 days
Time: April 28 (8:30 am to 5:00 pm), and April 29 (8:30 am to 12:30 pm)
Registration cost: Free
Courtesy: USDA through Missouri Department of Agriculture

For more information, contact: Kantha Channaiah (lchannaiah@missouri.edu) 573-882-2673

Kantha