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
In this two-day course you will learn how to build a food safety system using the seven principles of HACCP (Hazard Analysis and Critical Control Points). Read More
This 17th conference will discuss key issues within the halal food industry, including halal regulations in importing countries, harmonizing standards, accrediting certification bodies, critical ingredients, the halal gelatin shortage, alcohol use in the flavor industry, animal welfare, global halal trade, and more. Read More
4/13/15 to 4/15/15
Shcaumburg, ILRenaissance Schaumburg Convention Center Hotel
The IFANCA? 2015 conference is a platform to discuss key issues within the halal food industry, in order to manage the process at all stages of the supply chain, with a focus on halal certification. Read More
As the responsibility for ensuring safe, ready-to-eat (RTE) meat has shifted away from regulatory agencies to the meat industry, a better understanding of the critical factors involved in thermal processing is needed by those in production, quality control and product development. 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