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.
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.
More than 18,000 of the world’s top food science and technology professionals, representing the most prominent organizations in the global food sector, will join us in New Orleans this summer to learn about the most recent product, ingredient, and technology developments, and their potential business impact, as well as to identify trends that will shape the industry. 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
This Workshop is for food processing corporate and plant staff with little SQF training as well as experience and food processing corporate plant staff with responsibilities for updating existing SQF programs to the 7.2 Edition. Read More