Introductory Laboratory Training for Dairy Microbiology

Twin Falls, Idaho
Wednesday, May 30, 2012
Introductory Laboratory Training for Dairy Microbiology
Wednesday, May 30, 2012 8:00 AM -
Thursday, May 31, 2012 5:00 PM (Mountain Time)

College of Southern Idaho, Shields Bldg., Room 224
315 Falls Avenue
Twin Falls, Idaho 83301
United States

Map and Directions
About the Workshop

This two-day workshop will educate dairy microbiology lab technicians on standard procedures for microbiological testing of dairy products. This includes two days of class work and hands-on procedures at a teaching laboratory at the College of Southern Idaho. 


Days 1 & 2 CSI Teaching Laboratory

Lecture Series includes:
  • Basic principles of food microbiology
  • Safety procedures in the laboratory
  • Good laboratory practices
  • Sample collection
  • Logarithmic scales
  • pH and water activity
  • Basics of microbial testing (enumeration)
  • SPC/TPC and coliform testing and detection levels
  • Key food pathogens
Laboratory Series Includes:
  • Media- Preparation & Use of Controls
  • Aseptic Technique: Sampling, Pipetting, etc.
  • Preparation of dilutions
  • Direct microscopic count
  • Aerobic spore count
  • Isolation and streaking techniques
  • Mesophilic aerobic spore count
  • 3M® Petrifilm (APC, Coliform, Yeast and Mold)
  • Enumeration, calculations and reporting results

  • $550/person. $468/person if two or more register from same company. Fee includes manual,
    refreshments, lunch and Certificate of Completion
  •  Register online at
  • For more information, please Contact Paula Peterman (208)364-6188 or
  • Technical information: Jeff Kronenberg (208) 364-4937 or
  • Scholarships available on advance request on an as needed basis
  • Registrants who cancel less than 7 business days prior to the workshop will be charged a
    minimum of 50% of the workshop fee. No shows will be charged full fee.
Who Should Attend
Quality Assurance Managers, Quality Control Supervisors, Microbiology Laboratory Technicians, Private Food Laboratory Employees, Food Safety Managers, & Government Laboratory personnel


Dr. Karen Killinger is an associate professor at Washington State University, specializing in food microbiology and food safety education. Her extension programs include leading the WSU Good Agricultural Practices program and serving as a co-instructor for HACCP programs. She also provides educational outreach on several food safety related topics to Pacific Northwest food industries. Her research program spans the farm to table continuum, examining the prevalence of food borne pathogens in agricultural environments, performing packing and processing validation studies and collaborating to develop programs promoting consumer use of meat thermometers. Dr. Killinger completed a Doctor of Philosophy in Animal Science with emphasis in food microbiology and food safety in the Department of Animal and Food Sciences at Texas Tech University in December 2006. She received a Bachelor of Science in Food Science and Industry at Kansas State University and received a Master of Science at the University of Nebraska-Lincoln


University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in

The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest.  

TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line 


Organized in 1914 as a canners association, the Northwest Food Processors Association (NWFPA) represents the interests of food processors in Idaho, Oregon and Washington. 

NWFPA is headquartered in Portland, Oregon and has more than 450 member companies including nearly 80 food processors with nearly 200 production facilities throughout the Northwest region. Membership is primarily fruit and vegetable processors but has expanded over the past several years to include seafood, dairy, bakeries, specialty and fresh-cut.

Idaho Milk Processors Association (IMPA), now in its 84th year, is a non-profit organization that seeks to promote the Idaho dairy industry. The formal mission of the association is: 
  • To advance the dairy industry of Idaho and to cooperate with all organizations that work for the advancement and development of the dairy industry. 
  •  To hold annual conventions for the discussion of subjects relative to the processing of milk and milk products and to act in unison in matters affecting the welfare of all dairy interests.
The Membership of IMPA is composed of such persons, firms or corporations engaged in the processing, distribution or inspection of milk, cheese, ice cream or any other dairy products in Idaho. Associate Members include persons, firms, corporations and institutions engaged in the sale and distribution to Members of supplies, equipment, intellectual property and other related materials. Together, IMPA members and associate members are united in advocating the responsible growth and development of a profitable Idaho dairy industry.

Contact Information

  • Paula Peterman, Administrative Assistant
    TechHelp & University of Idaho
    College of Engineering, Boise Center
    322 E. Front St. Suite 242
    Boise ID 83702
    Phone: 208-364-6188
    Fax: 208-364-3160

Payment Instructions

  • Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No shows will be charged the full workshop fee.
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