This workshop will provide the necessary training to insure solid, basic understanding of current good manufacturing practices as a prerequisite for a successful HACCP program. The workshop will cover topics such as sanitation operating procedures, product identification & traceability, preventive maintenance and education & training of employees Read More
The Institute of Food Science at Cornell University is pleased to offer a short course on The Science of Yogurt and Fermented Dairy Products May 6-8, 2014. Please note that this course is intended for both large and small scale manufacturers’. The accompanying program outlines the subject matter we plan to cover including hands-on activities in the Dairy Pilot Laboratory
QC testing plays a more prominent role in the success of a product than ever before. Whether it’s a package that won’t open, crackers that have no snap, an adhesive bandage that won’t stay attached or skin creams that won’t spread, in todays marketplace textural characteristics play an major role in the success or failure of your products. This is true for a wide variety of foods as well as cosmetics, pharmaceuticals, packaging, industrial materials and adhesives.
Participants learn best practices and practical approaches for pathogen controlthrough short lectures and hands-on small group sessions which include microbial swabbing techniques and strategies, evaluating sanitary design, and developing standard sanitation operating procedures (SSOPs).
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. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples.
PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course 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.
Cornell University’s Department of Food Science in association with NY State Agriculture & Markets and Industry Partners is offering a High Temperature Short Time (HTST) WorkshopApril 22-24 on the Cornell University Campus.
PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course 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.
PRACTICAL COURSE ON VISCOSITY MEASUREMENTSis a one-day course 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 Wisconsin Center for Dairy Research invites all cheese manufacturers to attend the Center's first sheep, goat and mixed milk artisan short course to be held April 15, 2014, at Babcock Hall in Madison, Wisconsin.