A condensed technical workshop that helps to understand the ingredient functionality and processing technology in whole grain breads, Asian noodles, flour tortillas, flat breads, crackers, and steamed breads. Read More
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. Read More
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. Read More
A comprehensive technical short course combines lectures with hands-on lab workshops on a brand new, custom designed PILOT-SCALE cracker line. Read More
The Ingredients for Success, the Conference on Food Innovation 2015 is sure to give all participants an unmatched one and a half days of information and perspectives on innovation in the food sector, latest information in food safety, and how innovation can improve profitability. Read More
This two-day pasteurization seminar will help participants in the maintenance department gain a better understanding of the mechanical functions and potential failures that could occur in an HTST system. Read More