Dairy Foods brings you two expert panelists that will discuss the current state of sugar reduction trends in cultured dairy foods and the prospect of bringing new cultured products to market. Read More
This two-day workshop focuses on classroom and hands-on exposure to laboratory methods and procedures in a working dairy laboratory. Testing is centered on all dairy products. You will learn about new testing methods and equipment, micro plating techniques and reading/reporting plates properly, environmental sampling procedures and techniques, sample preparation methods, troubleshooting quality problems, techniques in testing milk products for fat, solids and other chemistry tests (including actually running a Babcock test), and sensory evaluation of dairy products.
This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process. SEE USU.EDU/WESTCENT
The OFFICIAL FDA FSMA Preventive Controls Qualified Individual Workshop is targeted for individuals responsible for food safety and preventive control programs at the processing plant at the plant and corporate level.
Learn the ins and outs of milk pricing, tax credits, cost segregation, federal and state milk reports, cost centers and measuring plant efficiency. Get the scoop on the latest software, best practices, industry news, latest opportunities and industry benchmarks. The workshop will include everything you need to know about how dairy finance professionals can add value to their companies. Sixteen hours of Accounting and Auditing Continuing Professional Education Credits (CPE) will be awarded with the completion of this workshop.
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. SEE USU.EDU/WESTCENT
Participants in the workshop will learn best practices and practical approaches for pathogen control through short lectures and hands-on small group exercises which include environmental monitoring, sanitary designs, and developing standard sanitation operating procedures (SSOPs).
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, preventive maintenance and education & training of employees. SEE USU.EDU/WESTCENT