This course will discuss GFSI influence on food safety management systems and the importance of understanding and reacting to data generated from sampling, testing, and environmental monitoring. Read More
This course provides essential information on how to effectively control the risks associated with manufacturing commercially-sterile foods, and how to comply with the U.S. laws that exist to prevent public health problems resulting from contamination in canned food products. Read More
The Food and Airborne Fungi and Mycotoxins Short Course is designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments. 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. 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. Read More
This two-day HACCP training course is accredited by the International HACCP Alliance and is designed to educate and train individuals in HACCP systems development, implementation, and management. Read More
Held once every two years, Automate is the broadest automation solutions event in North America, affording the best overview of the entire industry. Read More