Workshops IAFP Workshops will be held at or depart from the Hilton Anaheim WORKSHOP 1 Characterization and Identification of Spoilage-causing Fungi: A Hands-on Workshop Friday and Saturday July 30—July 31 8:00 a.m. – 5:00 p.m. WORKSHOP 2 Microbial Challenge Testing for Foods Friday and Saturday July 30—July 31 8:00 a.m. – 5:00 p.m. REgISTRATIOn — (Payment must be received by July 16, 2010 to avoid late registration rates.) Cancellations received by July 16 will be refunded, less a $50.00 administrative fee. No refunds will be made after this date.ate. Early Rate Member Non-Member $615.00 $715.00 Late Rate $690.00 $790.00 Member Non-Member Early Rate $480.00 $580.00 Late Rate $555.00 $655.00 Student rates available, contact Julie at jcattanach@foodprotection.org for more information. Workshop 1 — Characterization and Identification of Spoilage-causing Fungi: A Hands-on Workshop Friday, July 30 and Saturday, July 31 • 8:00 a.m. — 5:00 p.m. Laboratory Host: Dr. Anuradha Prakah, Chapman University description: The purpose of this workshop is to provide a hands-on experience and expertise in a live wet lab setting for isolation and identification of industrial significant yeast and mold. This workshop will lead to better understanding and rapid identification of fungal spoilage issues faced by the food industry. Mitigating the risks of yeasts and mold contamination remains a constant battle within certain segments of the food and beverage industry. Molds and yeasts cause significant food spoilage losses and mycotoxigenic molds pose significant food safety/regulatory hazards. Fungal identification is a scientific challenge requiring both art and technical expertise. There are a limited number of scientists who understand and have developed the art of fungal identification to a sound science. This workshop provides attendees a unique opportunity to interact first-hand with a group of experts, learning the best practices for isolating different fungi as well as the basics of classical identification methods. This workshop will also cover current molecular methods that are used to identify yeast and mold. Fifty percent of the workshop will involve live demonstration and a direct hands-on experience in a laboratory setting. Note: Workshop participants will meet each day at the Hilton Anaheim and be transported to laboratory facilities at Chapman University. Topics: • Cultural Method Identification • Method Demonstrations • Case Studies 308 FOOD PROTECTION TRENDS | MAY 2010