Join Prof. Phillip S. Tong and Thierry Saint-Denis in this free hour-long webinar exploring how cultured milk products fit consumer interests, the demand for high-protein and full-fat dairy foods, development and formulation of products, adjusting to consumer feedback and more. Read More
Flexible pouch packaging is the fastest-growing segment of U.S. consumer packaging. For 18 years the industry has been served by Packaging Strategies Global Pouch Forum — the largest conference on flexible packaging. To better meet industry needs, we are launching a second event — Global Pouch Forum West!
This workshop will provide the necessary training to insure solid, basic understanding of current good manufacturing practices as a prerequisite for a successful HACCP program. The workshop will cover topics such as sanitation, operating procedures, product identification & traceability, preventative maintenance and education & training of employees.
This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation.
This applied HACCP/HARPC Workshop will use newly updated, practical and easy-to-understand HACCP/HARPC forms, team exercises and presentations by experienced instructors that will include information on how to address radiological hazards (FSMA requirement) and update existing or build new written HACCP/HARPC programs.
IPACK-IMA is among the most attractive global exhibitions for suppliers of technology and materials for processing and packaging, as it is capable of giving room, voice and momentum to all industry players by providing new ideas, initiatives and anticipations at each edition.
The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety.