The Ohio State University will be hosting the 2014 International Nonthermal Processing Workshop with the theme “Nonthermal Processing Systems for Healthy and Sustainable Foods”
Discover the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system and learn what it takes to develop a thorough plan to better support you and your company.
Train Attendees in basics, principles, characteristics, and operations of system technologies, costs, case studies, and cleaning/sanitizing techniques to drinking water, wastewater, and desalination industries
The Global Data Synchronization NetworkTM (GDSN®) Major Release Workshop, presented by Scott Brown, director of global standards, GS1 US, and Michele Southall, implementation services director, GS1 US, will help prepare attendees for the new enhancements to the GDSN scheduled to be rolled out in 2016 and will provide a thorough overview of how they are intended to operate. Attendees will also have the opportunity to utilize tools created by GS1 US that feature examples of how the changes affect data synchronized between data pools and trading partners, and will receive a checklist to help them prepare for a seamless transition.
The Penn State Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program being held on October 14 - 16, 2014 on the essentials of sanitation in food processing plants. This educational opportunity is offered for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning, sanitizing, and pest control.
For those interested in learning more about monitoring and maintaining your ion exchange systems to help ensure optimal performance, Dow Water Academy will be hosting a free webcast on Wednesday, October 8th at 1:00pm (CT).
This is an in-depth training program for individuals having responsibilities in Processing, Sanitation, and Quality Control Practices in dairy operations.
Don’t be baffled by statistics! In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced.
Great food products delight many senses all at once. Build your own sensory skills by developing a greater understanding of the science of aroma, taste, color and texture of food.
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.