Articles by Section - Resources

Listing articles 151 to 160 of 471

Event: The Impacts of FMSA on Industry: Regulations, Private Standard & 3rd-Party Audits (Ann Arbor/Ypsilanti, Mich.)

Topics include integrating the five FSMA rules, training the auditor and inspectors, key how-to elements of FSMA implementation.

Event: Rutgers Practical Food Microbiology Short Course (New Brunswick, N.J.)

Understand the what, how, when, and why of food pathogens. If you develop, process, distribute, or sell food for a living, there is a bare minimum you need to know about.

Event: Better Process Control School at Rutgers (New Brunswick, N.J.)

Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability.

Event: Principles of Industrial Cheese Making Workshop (Twin Falls, Idaho)

TechHelp and the University of Idaho School of Food Science has lined up an all-star cast to teach this introductory two-day course in commercial cheese manufacturing. Includes an overview of cheese industry, types, function, and performance of ingredients, composition control and yield, whey processing, cheese plant sanitation and food safety, and more.

Event: Food Microbiology Symposium (St. Cloud, Minn.)

This symposium is focused on the advancements in food microbiology testing, research, and innovation. Learn from the industry's most respected experts on proficiency testing, pathogen testing, regulation, and technology.

Event: IMPI Fall Short Course - Microwave Trends (Omaha, Neb.)

Consumer trends, trends in packaging, product development, and ingredients. Latest developments in regulatory/policy, validation, testing, and food safety.

Event: Private Standards, Third-Party Audits, Regulation and Inspection (Ann Arbor, Mich.)

This symposium, presented in partnership with NSF International, will explore the points of intersection, the potential for collision and harmony, and how to work together to improve public health through a safer global food supply.

Event: Practical Food Safety and HACCP Workshop (Boise, Idaho)

This is a comprehensive, three-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. The registration fee is $575 per person. Two or more people registering from the same company pay a discounted rate of $490 per person. Workshop fee covers all course materials, refreshments, and a University Certificate of Completion.

Event: Introduction to Food Safety & HACCP Workshop (Caldwell, Idaho)

A one-day overview course especially designed for line workers, QC personnel, sanitors, supervisors, and other employees of food processing operations. Fee is $185 per person. Volume discounts ($157 per person) available for more than one registrant from same company. Fee includes manual, refreshments, continental breakfast, lunch, and a certificate of completion.

Event: Webinar: Determination of Choline in Infant Formula by Ion Chromatography

Choline is a water-soluble micronutrient vital to cell membrane integrity, support of methyl group metabolism, and nervous system activity. It is a required additive in many infant formulas. AOAC Official Method 999.14 describes the determination of choline in infant formula and milk using an enzymatic colorimetric method. Thermo Scientific Application Note 124 and Application Update (AU) 189 demonstrate the determination of choline in infant formula and other foods by ion chromatography (IC).




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December/January 2015

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