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. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples.
PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course designed to help you get the most out of your Brookfield Viscometer and Rheometer measurements by providing you with information, activities and techniques that you can easily understand — and use.
Cornell University’s Department of Food Science in association with NY State Agriculture & Markets and Industry Partners is offering a High Temperature Short Time (HTST) WorkshopApril 22-24 on the Cornell University Campus.
PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course designed to help you get the most out of your Brookfield Viscometer and Rheometer measurements by providing you with information, activities and techniques that you can easily understand — and use.
PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course designed to help you get the most out of your Brookfield Viscometer and Rheometer measurements by providing you with information, activities and techniques that you can easily understand — and use.
The Wisconsin Center for Dairy Research invites all cheese manufacturers to attend the Center's first sheep, goat and mixed milk artisan short course to be held April 15, 2014, at Babcock Hall in Madison, Wisconsin.
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.
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.
The Dairy Show International is the world business scenario that will put in touch domestic and international producers and manufacturers with professional buyers of the sector.
This is an in-depth training program for individuals having responsibilities in Processing, Sanitation, and Quality Control Practices in dairy operations.