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. Read More
The Wisconsin Center for Dairy Research invites all dairy and food processers to attend the Cultured Dairy Products Short Course, September 10-11, 2013, at Babcock Hall in Madison, Wisconsin.
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.
The biannual (January and August) Milk Pasteurization Process Control School focuses on topics such as system design and operation, spoilage and pathogenic microflora, operation and maintenance of equipment and pumps, CIP systems, as well as proper cleaning and sanitation. Registrants are expected to study the materials before attending and to take the exam at the end of the course. Read More
The Trend and Development of Nutraceuticals & Functional Foods short course will be offered this July 28-30, 2013. Sponsored by Food Protein R&D Center at Texas A&M University, the theme of this course is “Sources, Identification, Extraction, Separation, and Purification”. Read More
Outstanding program will be packed with papers on biochromatography, QbD, monoclonal antibodies, VLPs, and other biopharmaceuticals, chiral molecules, SFC, fine chemicals, SMB, APIs, monoliths and new stationary phases, and more! 60+ oral presentations, 2-day Poster Session, 2½-day Exhibit, and workshops. The most recognized international meeting covering the latest developments in preparative and process liquid chromatography, separation science and technology, PREP2013. Read More