The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier training requirements evaluated during SQF-based third-party audits. Read More
Attendees will learn about the latest developments in processing technology, market trends, innovative packaging and ingredients, and discover a variety of new products in the development pipeline. They'll also judge the Most Innovative Cultured Dairy Product Competition and the Most Innovative Milk or Dairy Beverage Competition. Read More
Statistical process control is a tool used to control quality and improve business success. During this course, participants will learn about the history of SPC, variation, control charts, run charts and a variety of statistical tools. Using real life examples participants will have a broad, basic understanding of the SPC tools used in the business world. Read More
The International Conference on the Fundamentals of Adsorption (FOA) is the premier "must attend" international conference in the field of Adsorption. The FOA series of conferences originated in 1983 and a conference in the series has been held every three years since that time. Read More
This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process. Read More
IDFA’s Dairy Accounting and Finance Workshop, presented by Herbein + Company, Inc., is for all dairy accountants or financial managers who want to further their career by improving their company's bottom line. Read More
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. Read More
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. Read More
HAACP is an internationally recognized food safety system. This course will provide training to develop and implement a HACCP system. The course will focus on dairy and juice. Participants will receive help designing a plan for their company Read More