Attendees of this webinar will learn about avoiding common defects affecting flavor, structure, moisture and acidity, quality control measures to ensure a better product and best practices in cheesemaking Read More
This course teaches core concepts of Food Science. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and nontechnical personnel who have little or no experience in the food industry.
The Food and Airborne Fungi and Mycotoxins Short Course is designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments.
The Global Pouch Forum is the largest conference focused on pouch formats in packaging and their growth prospects worldwide, attracting an audience of more than 500 attendees in 2013 and in 2014. It is the key gathering place for top packaging professionals involved in every aspect of pouch production and the corresponding film, closures, materials, equipment and services needed for this fast-growing packaging segment.
Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training. In minimum time, you will build your value by expanding your range and depth of skills with a quick infusion of targeted food science education.
This two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations.