Featured Industry Videos
With the right training, employees can significantly impact an organization’s ability to improve performance and reduce risk. Learn how LRQA links training with certification to verify that learning objectives translate into business performance improvement of your management systems.
- August 07, 2014 - August 08, 2014
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The SQF course, taught by a SQF registered trainer, will prepare you to meet the SQF Practitioner requirements as defined in the SQF Code, Edition 7.1.
- August 18, 2014 - August 22, 2014
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Working with some of the highly regarded instructors in industry and universities, you will move through the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition, and finally microbiology.
Detecting and Measuring Microbial (Unicellular Yeast) Growth on Food Products using Loss‐On‐Drying Moisture Analysis
The outcome of this investigation will offer new insights on a novel loss‐on‐drying approach to bioactivity measurement in food industries who wish to expand their breadth of microbial testing.
Before you begin evaluating vendors and solutions, you need to decide what’s most important for your business, and build a requirements list. You’ll find that almost all generic ERP applications have modules or applications to handle the non-manufacturing areas of your business. However, these systems usually lack certain key functionality required to handle manufacturing processes, especially those of food and beverage makers.
Wiley's Online Library
CLICK HERE to access the Food Science & Technology library section for various quality and safety topics.
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