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Laboratory Techniques in Food Microbiology

Time limit: 45 days

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Full course description

Meet your Instructor

Manpreet Singh, PhD

Manpreet Singh is a native of Punjab, a state in the northern part of India, and at the time the course was developed was an assistant professor of food microbiology in the Auburn University Department of Poultry Science. He has since taken a position at Purdue University. He is a member of the International Association of Food Protection (IAFP), the Institute of Food Technologists (IFT) and American Society of Microbiology (ASM).


This laboratory course is designed to allow participants to learn and perform experiments with various food and microorganisms present in food sources and provides training in basic microbiological techniques. A detailed step-by- step overview of isolating indicator microorganisms and common pathogens that cause foodborne outbreaks from food sources is provided. The lab is designed as a level 1 course with five modules. A background in biology, with completion of a basic biology course such as “organismal biology,” is required for level 1, and the completion of level 1 is a prerequisite for level 2. Course modules provide insight into various staining methods, the importance of aseptic techniques, microbiology media composition and preparation, and various sampling methods

Course Goals:

    1. Train participants in the basic concepts of food microbiology and aseptic techniques.
    2. Familiarize participants with the composition and properties of different growth media used for isolation of various microorganisms.
    3. Train participants in bacterial staining and enumeration techniques.

Learning Outcomes:

      • Have learned about basic aseptic techniques to be observed during sampling, culturing, and isolation of microorganisms.
      • Have a better understanding of types and use of microscopes.
      • Have learned about different sampling methods and various media compositions and formulations for isolation of specific bacteria and fungi.
      • Be able to analyze the microbial quality of air and water in food processing plants.
      • Be able to grow and isolate various bacteria and fungi important in foods and food products.
      • Have an understanding of various biochemical tests used to identify specific microorganisms.