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. Read More
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. Read More
This conference is for individuals who are concerned with the safety of food and dairy processing. Sanitarians, milk haulers, lab managers, plant managers and supervisors-everyone involved in getting the milk from the farm to the table safely. Read More
"The World of Cheese from Pasture to Plate" is a four-day hands on course aimed at educating retailers, culinary professionals, end users, brokers, distributors, retailers, and marketers, in the art and science of cheesemaking. Read More
A professional development conference featuring top frozen and refrigerated food industry speakers exploring the latest consumer and industry trends. Bill Nasshan, SVP Center Store, BI-LO/Winn-Dixie will be one of the Retailer Keynote speakers. Read More
The world’s population is projected to reach more than 9 billion by 2050, the challenge of feeding a growing global population is daunting and doable, with U.S. animal agriculture expected to play a significant role in meeting this goal. Read More
A day-long workshop given by experts in lab safety, lab ventilation, filtration and lab design to learn about green trends and safety issues and how the two really can coexist in the same lab. Read More
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. Read More