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.
As the food industry turns its focus to compliance with the latest FDA guidance for labeling regulations, the significance of those changes and how they influence claims are raising questions. Read More
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.
This workshop is the best event for you to meet with colleagues and discuss the opportunities and challenges that face you and your business. You will re-connect with industry friends and meet some new ones.
Hosted by the American Dairy Products Institute, this intensive 2.5-day short course will deliver a comprehensive 360-degree view of dairy ingredients delivered by 13 seasoned professionals in the dairy ingredients field.
The Ice Cream Technology Conference is the premier event for ice cream and frozen dessert professionals and is the only meeting that focuses specifically on innovations in frozen dessert research, technology and new market trends.
Specialists from around the world will be meeting in Cologne in March 2018 in order to discuss the most recent developments in separation and drying technologies for milk and whey
A 2.5 day workshop that addresses principles of packaging science including legal and safety aspects, packaging functions and requirements, types of packaging materials, modified atmosphere packaging, active packaging, packaging for emerging processing technologies, shelf life and package testing among other relevant topics. The course involves theory, demonstrations and hands-on experiences along with presentations by packaging industry representatives.
Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business.