By participating in this workshop, attendees will better understand how to use predictive microbiology tools to ensure the safety of foods. These skills can be used in the interest of better experimental designs, better product formulation, appropriate assessment of the effect of food processes and improved risk assessment models.

At the end of the course, the attendee should be able to:

• Understand the quantitative microbial ecology of foods, and develop interfaces with other disciplines to apply the knowledge containing in predictive models.
• Construct a variety of models to characterise microbial growth, survival and inactivation as affected by environmental conditions using the R software.
• Assess the effect of intrinsic and extrinsic barriers and evaluate intervention strategies during processing to ensure food safety.
• Apply predictive microbiology modelling in the major systems of food safety management: HACCP and quantitative microbial risk assessment.
• Tackle diverse food safety problems using two ready-to-use free tools of predictive microbiology in foods.