The new FSMA regulation requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual” who has completed a specialized training course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA.
The Separation Sciences Program in the Food Protein Research and Development Center at Texas A&M University presents a “hands-on” WATER Short Course covering pretreatment equipment, processing, systems, field testing, case studies, and post-treatment technologies to food, dairy, & beverage industries.
It’s the biggest, most comprehensive event in the U.S. for the grain-based food industry, bringing together more than 20,000 baking professionals from 100 different countries and every segment of the business. Read More
This two-day pasteurization seminar will help participants in the maintenance department gain a better understanding of the mechanical functions and potential failures that could occur in an HTST system. Read More
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. Read More