The two-day pasteurization seminar that gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system.
The Better Process Control School (BPCS) of The Ohio State University Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of low-acid or acidified foods. Read More
The Separation Sciences Program in the Food Protein Research and Development Center at Texas A&M University presents a “hands-on” Membrane Application in Beverage Industries Short Course covering membrane technologies to wine, beer, spirits industries. Read More
Conducting thorough food plant inspections is a vital part of any viable food safety program. This critical program is a vital element needed to fulfill a food plant’s obligation to always be in a preventive role to avoid food safety issues.
The PMO short course targets individuals that are starting to work in dairy plant operations and will have the responsibility to follow standards for Grade "A" pasteurized, ultra-pasteurized and aseptically processed milk and milk products. Read More