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  • Shelf Life Part 1: Microbial Spoilage

Shelf Life Part 1: Microbial Spoilage

Join us to learn about food spoilage and how to control it in your product!

Premature food spoilage is a common problem that consistently affects food manufacturers. Learning about the microbial mechanisms of food spoilage will help you understand how to control them and prevent large product loss due to spoilage issues.

During this course, Dr. Wu covers key elements of microbial spoilage, including:

 Processes/Mechanisms of Microbial Spoilage
 Microorganisms That Cause Food Spoilage
 How to Control and Prevent Microbiological Spoilage

Who Should Attend:
  • QA/QC personnel
  • Sanitation personnel
  • Production Managers
  • Food Safety management
  • Procurement/Supply chain managers

Florence Wu, Ph.D.

Dr. Wu has been managing AEMTEK’s analytical services since 2002. She has over 30 years of academic and work experience with various groups of bacteria and fungi. Dr. Wu’s hands-on work experience includes food and environmental microbiology testing, environmental sampling, microbial identification, laboratory management, and quality assurance. She has published numerous scientific papers and has given lectures and presentations on subjects related to food microbiology. Dr. Wu has extensive experience in microbial contamination control, sampling and testing methodologies.

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