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
The objective of this webinar (45-minute presentation / 15-minute Q&A) is to introduce the new BRC Global Standard for Agents and Brokers, the product groups it covers and an overview of the requirements on traceability throughout the supply chain.