This single-day course is 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 IFANCA? 2015 conference is a platform to discuss key issues within the halal food industry, in order to manage the process at all stages of the supply chain, with a focus on halal certification.
The two-day pasteurization seminar that gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system. Hands-on experience will be facilitated with a simulator featuring flow diversion devices, instrumentation controls (STLR), pressure differential controllers and visual observation of various HTST flow schemes.
The Artisan Cheese Food Safety Forum is a distinctive two-day event dedicated to fostering collaboration between stakeholders to identify challenges and opportunities to address cheese safety and to promote the development of coordinated, proactive, harmonized training solutions and science-based risk reduction strategies.
Anuga FoodTec is the most important driving force of the international food and beverage industry. It is the only trade fair in the world that covers all aspects of food production. Whether machines or systems, packaging material and analytics, ingredients or services--the industry presents their innovations and technological visions at the Anuga FoodTec.
Introduction and presentation of innovative and sustainable developments in manufacturing milk- and whey- ingredients and their drying processes - including discussion of the world wide growing demand in the food industry.
The two-day pasteurization seminar that gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system. Hands-on experience will be facilitated with a simulator featuring flow diversion devices, instrumentation controls (STLR), pressure differential controllers and visual observation of various HTST flow schemes.
Cheese Short Course I is a four-day intensive course designed to teach each participant the basic scientific information and practical skills needed to understand and manufacture cheese.