Articles by Section - Industry Resource

Listing articles 51 to 60 of 485

Webcast: Ion Analysis in Food Safety

Food and beverage manufacturers need precise measurements to support manufacturing processes, for quality control and to comply with regulatory requirements. As the number of analyses increase, the time and cost savings of automated analysis becomes apparent. Titration and Ion Chromatography are fundamental techniques for food analysis. When sample preparation and analysis are supported by automation, the success of both techniques is greatly enhanced.

Event: Cornell Institute for Food Systems/Industry Partnership Program Global Food Summit (Ithaca, N.Y.)

Twenty Industry leaders, Faculty Fellows, and others will discuss innovative approaches to new solutions for the food industry. Everything from farm to fork! Tours, technology exhibits, and networking opportunities.

Event: Food and Airborne Fungi and Mycotoxins Short Courses (University Park, Penn.)

Designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments.

Event: Food Microbiology Short Course (University Park, Penn.)

The program provides a basic understanding of the ecology of microorganisms in foods, detection, enumeration, isolation, and identification of pathogens and/or their toxins such as E. coli O157:H7.

Event: Internal Auditor Training for GFSI programs - SQF, BRC (Emeryville, Calif.)

This course offers training for designated persons responsible for verifying the effectiveness of a food safety system, and to learn how to develop audit schedules in order to inspect and verify the programs in a “scope” of inspection. Participants will be instructed in developing the frequency of internal audits and how to communicate audit findings to management. The training will also teach class members on how to develop corrective actions of deficiencies while conducting internal audits...

Event: HACCP Training (Emeryville, Calif.)

This two-day HACCP training course focuses on developing a preventative approach for controlling potential hazards and to stay in compliance with new industry and regulatory requirements. The course ensures that employees gain the knowledge of food safety prerequisites, GMPs and HACCP principles and activities to integrate into your system. Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures;...

Event: Understnding the BRC Global Standard for Food Safety - Issue 6 (Eagan, Minn.)

As one of the standards that are recognized as meeting the GFSI requirements - this course is a must for today's food manufacturers.

Event: Michigan Branch of the American Society for Microbiology, MI-ASM, Fall Meeting (Traverse City, Mich.)

"Good Food Gone Bad" Two days of discussion/presentations on the topic of Food Microbiology and Food Safety. Topics: Latest Rapid ID, Campylobacter, Norovirus, and Salmonella. Poster presentations. Winery Tour on Friday included.

Event: 49th Annual Microwave Power Symposium - IMPI 49 (San Diego, Calif.)

The major technology exchange forum for microwave and radio frequency specialists, food company professionals, engineers, scientists, product and process developers, and marketers.

Event: International Microwave Power Institute Fall Short Course (Cleveland, Ohio)

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




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February/March 2015

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