In this free webinar, panelists will talk about controlling and preventing food-borne diseases in milk, understanding the link between food safety and dairy microbiology, adding value to milk and beverages, flavor and format trends in dairy-based beverages and opportunities in nondairy beverages. Read More
In this program, you will examine the pros and cons of different sensory tests, set up testing procedures, and evaluate real products. You will develop the practical skills necessary to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product.
The increasing emphasis on risk-based decision making and the increasingly global nature of the food supply have resulted in the use of risk analysis to systematically address food safety issues worldwide. This has created a need to educate food safety and other public health professionals about the principles of food safety risk analysis and the tools and techniques required to apply this approach.
Don’t be baffled by statistics! In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced.
Milk proteins play a crucial role in achieving and maintaining the desired textural and sensorial properties of almost all dairy products and many other foods. Moreover, milk proteins contribute to the nutritional and health effects of dairy products. Given the versatility of milk proteins and their importance to the dairy and non-dairy foods industry, the 9th NIZO Dairy Conference will be devoted to milk protein functionality.
The two-day pasteurization seminar that gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system.
This two-day short course, will bring together highly recognized CIP experts including plant engineers, scientists, chemists, regulators and technicians to provide the latest information and applications in CIP cleaning and sanitation of food and dairy processing plants.