Food Engineering’s 2016 Replacement Parts and Components Trends Survey identifies the “who, what, why and how” of replacement parts purchasing, inventory maintenance, condition monitoring and related topics.
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.
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.
Don’t be baffled by statistics! In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. Read More
Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability. Read More