The Food and Airborne Fungi and Mycotoxins Short Course is designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments.

The Better Process Control School Acidified Foods course of The Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of  acidified foods.

METTLER TOLEDO will sponsor the second annual Food Safety Exchange on June 11th and 12th, 2013 at the Hilton Plaza Chicago/Indian Lakes Resort in Bloomingdale, Illinois.

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.

The workshop is designed to meet the training and certification requirements established by SQFI for Certified Practitioners.

Statistical process control is a tool used to control quality and improve business success.

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.

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