Events - Archive

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Industry

5/19/15
Milan
Italy

Meat-Tech

Industry

5/19/15
University of Nebraska-Lincoln
Lincoln, NE
United States

Extrusion Workshop

The Extrusion Workshop is an introductory, hands-on workshop combining extrusion theory and techniques with pilot plant exercises emphasizing real-world product development in a variety of food categories.

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Industry

5/18/15
Purdue University
745 Agriculture Mall Drive
West Lafayette, IN
United States
Contact: Steve Smith

Aseptic Processing and Packaging

The Food Science Department of Purdue University will be conducting its thirty-second annual Aseptic Processing and Packaging workshop May 18-21, 2015.

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Industry

5/18/15
utah State University
750 North 1200 East
Logan, UT
United States
Contact: Kim Rasmussen

Advanced HACCP/ HARPC Certification

This applied HACCP/HARPC Workshop will use newly updated, practical and easy-to-understand HACCP/HARPC forms, team exercises and presentations by experienced instructors that will include information on how to address radiological hazards (FSMA requirement) and update existing or build new written HACCP/HARPC programs.

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Industry

5/15/15
utah State University
750 North 1200 East
Logan, UT
United States
Contact: Kim Rasmussen

Organic Processing Workshop

This training is a version of the International Organic Inspector’s Association’s (IOIA) 100 Level NOP Processing Standards.

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Industry

5/13/15
utah State University
750 North 1200 East
Logan, UT
United States
Contact: Kim Rasmussen

Advanced Sanitation Workshop

This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants.

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Industry

5/11/15
utah State University
750 North 1200 East
Logan, UT
United States
Contact: Kim Rasmussen

Employee “Train-the-Trainer” Food Safety Workshop

This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program.

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Industry

5/11/15
Clarion Hotel & Conference Center
Milwaukee, WI
United States

3-A SSI 2015 Education Program and Annual Meeting

An informal, fast-moving introduction to 3-A SSI and an overview of the elements of hygienic equipment design that distinguish 3-A Sanitary Standards.

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Industry

5/6/15
utah State University
750 North 1200 East
Logan, UT
United States
Contact: Kim Rasmussen

Statistical Process Control Workshop

Statistical process control is a tool used to control quality and improve business success. During this course, participants will learn about the history of SPC, variation, control charts, run charts, and a variety of statistical tools.

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Industry

5/6/15
Bangkok International Trade & Exhibition Centre
Bangkok
Thailand

Bevtech Asia 2015

Leveraging on each party’s expertise, industry specialists join forces to launch Bevtec Asia, the first international trade exhibition and conference for Asia’s fast expanding brewing and beverage manufacturing industries.

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Multimedia

Videos

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Food Engineering's Food Automation & Manufacturing Conference and Expo 2015

Images from Food Engineering's Food Automation & Manufacturing Conference and Expo in Clearwater Beach, Florida, April 12-15, 2015. The event brought food and beverage processors and suppliers together to gain valuable information on the latest trends and technologies in manufacturing, automation, sustainability and food safety.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

Food Engineering May 2015 Cover

2015 May

The May 2015 issue of Food Engineering explores effective tools for hitting manufacturing targets. Also, read how processors are looking for faster ways to detect harmful pathogens in food and beverages without sacrificing accuracy or reliability.

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THE FOOD ENGINEERING STORE

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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