If you have never taken a food micro class, we will teach you the most critical points for food safety applications. You will learn which environmental factors influence the growth of pathogens and spoilage organisms in food, how to avoid microbial contamination, and how to produce safe food products. Read More
This event gives consumer packaged goods and packaging company leaders an opportunity to network and learn more about the trends, markets and innovations impacting the fast-growing flexible packaging industry. Read More
In this webinar, Loma's North America Technical Director will help you understand the strength and weaknesses of both metal detectors and X-ray systems to help you determine which system will ensure you are protecting your consumers from foreign body contamination. Read More
Participants in this three day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. Read More
Food Production 2018 will be discussing the following scientific sessions but not limited to; Food Production | Oenology and Wine Production | Food Preservation Techniques | Food Flavoring and Fortification | Food Waste Management | and more. Read More
This three-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Read More
A comprehensive 2 1/2-day program for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning and sanitizing, food allergen control, sanitary facilities and equipment design, food defense, pest control, and environmental monitoring. Read More
Statistical methods are important tools employed in both food science and sensory/consumer science applications, and the Statistics for Food Scientists course includes topics that cover applications in both of these areas. Read More
Build your sensory evaluation skills and develop a greater understanding of the science behind food aroma, taste, color, and texture in this 2-day class. Read More