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.
Participants learn best practices and practical approaches for pathogen controlthrough short lectures and hands-on small group sessions which include microbial swabbing techniques and strategies, evaluating sanitary design, and developing standard sanitation operating procedures (SSOPs).
IWC 2014 will be an outstanding opportunity for whey processing and application industries to meet with scientists, academics and researchers to exchange knowledge and new ideas in a stimulating environment.
GS1 US experts and GS1 US National Data Quality Program participants across multiple industries will draw on early adopter experiences to provide guidance on the steps necessary to establish or enhance an existing data quality program within a standards-based framework.
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.
Provide comprehensive knowledge in the fields of energy & sports drink and functional water, ready-to-drink (RTD) tea and coffee, fruit drink, yogurt drink and smoothies
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.
Cornell University’s Department of Food Science is pleased to offer a workshop on Fluid Milk Processing & Testing for Quality & Safety, July 30 - August 1, 2014 on the Cornell University Campus. This course will provide background and detailed information on factors that influence quality and safety of processed fluid milk products (pasteurized/UP/ESL) from the farm raw milk supply to the product packaged for consumption.
Food & Agribusiness Management Program (AMP) delivered by Cornell University and Sathguru is a practical, interactive experience, useful for executives in all aspects of the agribusiness value chain from farming and food processing to retail.
The American Dairy Science Association® (ADSA®), the American Society of Animal Science (ASAS), and the Canadian Society of Animal Science (CSAS) will hold the 2014 Joint Annual Meeting (JAM) in Kansas City, Missouri, July 20–24.The meeting will address many topics and issues of interest to you as a scientist or practitioner involved in teaching, extension, research, and commercial activities in all areas of animal agriculture.