IEH Academy

Introduction to Microorganisms in the Food Industry

Course details


2 hrs.

Dr. Gene Bartholomew

Explore the world of microorganisms in the food industry and how microorganisms play a role in food production and manufacturing. Microbes such as bacteria, molds, and yeasts are utilized for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products.

Benefits and Learning Objectives

This course introduces why an understanding of microorganisms in a food manufacturing facility is critical to ensure the safety and quality of your products. It also provides participants with the tools and knowledge to assist with programs and processes that guard against shelf-life failures and foodborne illnesses.

Who Should Take this Course?

The intended audience for this course include:

  • Managers
  • R&D
  • Maintenance & Operator personnel
  • QA Technicians
  • QA Managers
  • Microbiologists
  • Purchasing Agents
  • Other food processing employees who place a major role in food safety and quality.

Learn more about our food safety courses.

Registration and Payment

To Register for this Course, please visit our training portal.

Course Instructor

Dr. Gene Bartholomew

Vice President, Technical Services – IEH Laboratories & Consulting Group


Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist. During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several product development groups. Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control and environmental pathogen monitoring. He also managed a corporate microbiology laboratory and its accreditation, and has certifications in HACCP training, BRC and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.

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As a welcome gift, we're offering a FREE course, Introduction to Microorganisms. Learn about microbes and the critical role they play in food production, and gain the knowledge required to assist with programs that guard against shelf-life failures and foodborne illnesses.