“Validation and Verification” — excellent forum focusing on the maintenance of an effective HACCP Program. Workshop is approved by International HACCP Alliance. You will receive a gold seal from the International HACCP Alliance upon completion of this course. Primary instructors: Debby Newslow, Nancy McDonald, Ron Schmidt. Read More
Get the best of a four-year food science education in only FIVE days! Learn the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition and finally microbiology. To meet your specific needs and goals, this course may be taken as a series of individual one-day sessions or as a complete five-day program. Read More
The Joint Annual Meeting (JAM) of the American Dairy Science Association, the Association Mexicana de Production Animal, the Canadian Society of Animal Science, the American Society of Animal Science and the Western Section of ASAS. 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, 2 1/2 day Exhibit, and workshops. Read More
The Institute of Food Technologists' Expo is the only annual event that brings together the most respected food professionals in industry, government, and academia from every facet of food science and technology. Read More
This annual event provides attendees with valuable dairy policy briefings and the opportunity to meet and discuss industry priorities with policymakers in Washington. Read More
All members are invited to call in to hear updates on issues of importance to the dairy industry. An agenda and call-in instructions will be e-mailed to members a week prior to call. For more information, contact Cindy Cavallo, IDFA Director of Membership, at membership@idfa.org or (202) 220-3505. Read More
Understand the principles and practices involved in the production, processing and marketing of fluid milk. Components of milk, principles of basic milk processing (e.g. pumping, pasteurization, separation), storage and distribution, and safety and quality of milk will be examined. Read More