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
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. Read More
The Food Science Department of Purdue University will be conducting its thirty-second annual Aseptic Processing and Packaging workshop May 18-21, 2015. Read More
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.
Read More
This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. Read More
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.
Read More
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.
Read More
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.
Read More