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5/5/15
The Ohio State University
Columbus, OH
United States
Contact: Heather Dean

Dairy and Juice HACCP

In this two-day course you will learn how to build a food safety system using the seven principles of HACCP (Hazard Analysis and Critical Control Points).

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Industry

5/13/15
utah State University, Logan UT
Contact: Kim Rasmussen

Advanced Sanitation Workshop

This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation.

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Industry

5/15/15
utah State University, Logan UT
Contact: Kim Rasmussen

Organic Processing Workshop

This training is a version of the International Organic Inspector’s Association’s (IOIA) 100 Level NOP Processing Standards.

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Industry

5/18/15
utah State University, Logan UT
Contact: Kim Rasmussen

Advanced HACCP/HARPC Certification

This applied HACCP/HARPC Workshop will use newly updated, practical and easy-to-understand HACCP/HARPC forms, team exercises and presentations by experienced instructors that will include information on how to address radiological hazards (FSMA requirement) and update existing or build new written HACCP/HARPC programs.

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Industry

5/19/15
Milian
Italy

IPACK-IMA 2015

IPACK-IMA is among the most attractive global exhibitions for suppliers of technology and materials for processing and packaging, as it is capable of giving room, voice and momentum to all industry players by providing new ideas, initiatives and anticipations at each edition.

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Industry

5/19/15
Penn State University
Erickson Food Science Building
University Park, PA
United States

Food Microbiology Short Course

The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety.

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Industry

5/19/15
The Ohio State University (Columbus)
2015 Fyffe Court
Columbus, OH
United States
Contact: Heather Dean

HTST Maintenance

This two-day pasteurization seminar will help participants in the maintenance department gain a better understanding of the mechanical functions and potential failures that could occur in an HTST system. Participants will be involved in a number of troubleshooting situations that might occur on their system. It is a hands-on advanced workshop covering all aspects of HTST, including process controls, hydraulics, pumps, valves, STLR maintenance, equipment testing and regulatory compliance. The workshop is intended for seasoned maintenance workers, in addition to the new worker.

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Industry

5/20/15
utah State University, Logan UT
Contact: Kim Rasmussen

SQF 7.2 Implementation & Certification

This Workshop is for food processing corporate and plant staff with little SQF training as well as experience and food processing corporate plant staff with responsibilities for updating existing SQF programs to the 7.2 Edition.

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Industry

6/1/15
Penn State University
Erickson Food Science Building
University Park, PA
United States

Fundamentals of Food Science

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.

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Industry

6/9/15
Penn State University, Rodney A. Erickson Food Science Building
University Park, PA
United States

Food and Airborne Fungi and Mycotoxin Short Course

The Food and Airborne Fungi and Mycotoxins Short Course is designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments.

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Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

march dairy foods

2015 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

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THE DAIRY FOODS STORE

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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