This series of lectures focuses on the microbiology of various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with these foods. Particular emphasis is placed on sous vide, cook/chill, and acidification to prolong product shelf life.
This training combines lectures and demonstrations by experts in food safety and regulations.
Intro to Microbiology
This lecture provides an overview of food microbiology. It starts by describing the different groups of microorganisms associated with food, such as molds, yeasts, and bacteria. It then focuses on bacterial reproduction, spore formation and the factors that affect bacterial growth and survival. The last part of this lecture focuses on bacterial pathogens associated with food, the disease they cause and processing factors that may be used to control them in foods.
Intro to Food Microbiology (9MB)Cooking
Chilling
Acidification
Principles of Acidified Foods (3MB)
Sanitation
Sanitation (6MB)
Supplemental Videos
Downloadable Cards and NebGuides
For video laboratory demonstrations please visit
The Science of Safe of Food - Special Processes Lab page.
Questions? Please contact the Food Processing Center at fpc@unl.edu