The Penn State Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program on the essentials of sanitation in food processing plants. Read More
The two-day pasteurization seminar that gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system. Read More
This one-day intensive refresher course is led by one of the food industry's most experienced statistical specialists who knows the delicate art and science of mixing food and numbers.
You can increase the chances of a product's success in today's food and pharmaceutical markets if you understand and can measure the sensory quality of foods.
This two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations.
The fundamentals of flavor research will be reviewed and the latest technology discussed by world-renowned flavor scientists from both industry and academia. Read More
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