Molecular microbiology
11 July 2024
Member: £130 + VAT / Non-member: £180 + VAT
Group discounts available on request. Contact Training
Sponsored by
Summary
Molecular microbiology methods are needed to ensure that food is safe, with the most common use being to detect pathogens. But there is so much more.
DNA sequencing allows detected pathogens to be compared to each other with greater accuracy than ever before. It also provides tools to examine microbial populations in great detail, so that these can be understood and controlled.
Sequencing is maturing as a tool for use in food microbiology, particularly for tracking the source of outbreaks and for examining gut microflora.
By covering comparative genomics, population profiling and ISO 16140 validation of methods, this seminar is the ideal opportunity to develop and update your knowledge of molecular microbiology, so that you can best use it to ensure the safety of your products.
Who should attend
Food Microbiologists, Food Analysts, Technical Managers, Hygiene Specialists
Event Director
Fiona Cawkell
Exhibiting
Provisional programme
| Time | Presentation |
|---|---|
| 08:45 | Registration and arrival refreshments |
| 09:10 | Welcome and Chairman's introduction |
| 09:25 | ISO 16140: Validation and verification of microbiology testing methods Suzanne Jordan, Campden BRI |
| 10:05 | The use of comparative genomics Anais Painset, UKHSA |
| 10:45 | Refreshment break and opportunity to visit the exhibits |
| 11:05 | Molecular microbiology and how it benefits the food industry Prof Cath Rees, University of Nottingham |
| 11:45 | Hot news! An update on our sponsor’s products |
| 12:15 | Lunch and opportunity to view the exhibits |
| 13:20 | Unlocking microbial mysteries: application of Rep-PCR in identification of probiotic lactic acid bacteria Dr Hamid Ghoddusi, London Met University |
| 14:00 | Molecular mycology Dr Carol Verheecke-Vaessen, Cranfield university |
| 14:40 | Refreshment break and opportunity to visit the exhibits |
| 14:55 | Population profiling Jack Alderton, Campden BRI |
| 15:25 | Presentation TBC Speaker TBC |
| 16:00 | Q&A and Chairperson’s closing comments |
Speakers
Suzanne has worked here at Campden BRI since 2005, following nine years of PhD and postdoctoral research experience in food microbiology and molecular biology of food microorganisms.
Suzanne is the lead for third party microbiological method validation studies for AOAC, MicroVal and NordVal, is a Retailer-approved Method Review Co-ordinator, and is involved in several research and contract projects for developing and evaluating new methodology. Alongside this, she is an industrial PhD supervisor for a project on the of fine-tuning dietary fibre to target gut microbiota accessibility.
During her career to date she has participated in multidisciplinary research projects involving European partners, developed expertise in a range of molecular techniques, and presented her research at an international level and in peer-reviewed journals.
Jack Alderton, Campden BRI
Jack joined Campden BRI in 2019 as a molecular biology technician for the microbiology safety and spoilage team after completing a BSc in cellular and molecular medicine from the University of Bristol and a Masters’ in E. coli infection mechanisms from Cardiff University.
Jack is currently working in the Emerging Microbiology Group as one of our microbiologists, exploring various new and exciting food and drink topics. His primary focus is on next-generation sequencing and its applications within the industry, aiming to identify innovative ways to benefit Campden BRI members. In parallel with his work, Jack is conducting a PhD at the University of Nottingham. His research uses 16S rRNA metabarcoding to identify key and time-critical bacterial populations throughout the production of beef-based products.
Please note copies of the presentations will not be available on the day but a recording of the event will be made available within a few days of the event for registered delegates.
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