2day Short course - Advanced Food Microbiology Course
Control Methods to Kill Pathogens and Spoilage Microorganisms in Food
November 15-16, 2012

Instructor

Dr. Gulhan Unlu has been on the University of Idaho faculty since 2000. She is an Associate Professor within the School of Food Science. She is also an Adjunct Associate Professor at Washington State University. Prior to joining the University of Idaho, Dr. Unlu conducted postdoctoral research at the National Renewable Energy Laboratory in Golden, Colorado. She holds an M.S. degree in Food Science and a Ph.D. degree in Food Science with emphasis on Food Microbiology and a minor in Bacteriology, both from the University of Wisconsin-Madison.
Dr. Unlu is currently an instructor for two senior-level food microbiology courses and a senior-level seminar course at the University of Idaho and Washington State University. She has presented guest lectures in diverse courses in sciences, including Introduction to Food Science, Food Toxicology, Exploring International Agriculture, Biotechnology and Society, and Molecules of Death. She has taught course modules in engineering courses, including Biomass and Biorefinery, Conversion of Biomass to Biofuels, and Bioprocess Engineering. Dr. Unlu has also developed and taught weeklong courses in introductory and advanced food microbiology to serve the food industry.
Dr. Unlu's research interests are in the areas of food microbiology, dairy microbiology, food biotechnology, microbial food safety, food biopreservation, bioactive packaging of foods, and bioconversion of agricultural and industrial waste into value-added products. Dr. Unlu is an active member of the Institute of Food Technologists. She also serves as the associate editor of the Journal of Probiotics and Antimicrobial Peptides.

Associate Professor, Food Science,
University of Idaho Gulhan Unlu, Ph.D.
OFFICE: Agricultural Biotechnology, Room 205
PHONE: (208) 885-7771
E-MAIL: gulhan@uidaho.edu
FAX: (509) 335-4815

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Program
Control of Microorganisms in Foods
May 3-4 - 8:30AM - 5:00PM

Antimicrobial Preservatives
Factors that affect antimicrobial activity
Current Sanitizers and antimicrobial agents
Organic acids
Parabenzoic acids
Nitrites
Phosphates
Sodium chloride
Disinfectants
Naturally occurring antimicrobials

After training, all attendees will receive a certificate.