From printed phyllo pastries to petite peppers packing powerful nutritional punches, innovation and interdisciplinary collaboration will be key ingredients forming the future of food. Academic experts and industry insiders will gather at Cornell University on December 8, 2014, for a global summit to discuss new approaches to emerging food system challenges.
This is an extensive Pasteurization Training Program that has been very successful in educating Pasteurization operators and plant personnel on the regulatory requirements and dynamics of these critical systems. This course has also been presented to supervisors, managers, and quality assurance personnel to increase their understanding of one of the most regulated systems in the food industry.
Provide practical training in the field of industrial food protein source, identification, extraction, separation, purification and application technologies Increase understanding of the novel protein products, ingredients and processing technologies for the food, pet food, feed and bio-refinery industries as well as related research being done across different countries, universities, and industries.
If you have never taken a food micro class, we will teach you the most critical points for food safety applications. Even if you have, you will learn when and how to use powerful – but often abused and misunderstood -- tests, tools and models that were not on the market just five years ago. Learn to make better choices by understanding the limits and applicability of data produced as well as the danger of starting with ill-considered assumptions!
This summit will gather government officials, international organizations and industry leaders to discuss the policy situation and government support strategy in Asia-pacific region; grasp the development trends of the Asia-pacific market in dairy industry. They will focus on the Asia-Pacific infant formula industry; deeply grasp market situation, development trends and consumer characteristics.
Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability.
This is a 2-day course that will give participants an understanding of the SQF Code (Version 7), how to implement these requirements in a food processing plant, as well as food ingredient and food packaging plants to ultimately achieve or maintain SQF Certification.
The artisan and farmstead cheesemaker segment of the dairy industry continues to grow and produce unique cheese products that are sold locally or nationally in various channels including retail, restaurants, or farmers markets around the country. While these cheeses are finding favor with the consumer across all demographics, it has allowed the dairy producer another option for selling and marketing milk products directly from the farm.
This HACCP Training course is designed for individuals that have responsibility for building, maintaining and updating plant HACCP programs that will meet customer, Safe Quality Foods (SQF), British Retail Consortium (BRC), International Food Standard (IFS), and Food Safety Standard Certification (FSSC) 22000 third party certification system requirements.