When
April 15, 2021, 3:30 PM - 4:30 PM
Where Virtual Online
ISABEL GUTIERREZ, MS Student
When
April 20, 2021 8:00 AM to April 22, 2021 4:00 PM
Where Virtual Online
In this 3-day virtual short course, the class participants will be able to understand the difference and challenges in formulating yogurt alternatives versus traditional yogurts, understand the breadth and functionality or plant-proteins that are available for formulation, and take away a toolbox of solutions to formulating and processing in the yogurt alternative space.
When
April 22, 2021, 3:30 PM - 4:30 PM
Where Virtual Online
ALDEN RIAK, MS Student
When
April 26, 2021 8:30 AM to April 28, 2021 5:00 PM
Where Pittsburgh, PA
The Preventive Controls for Human Foods Certification Workshop provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations.
When
May 11, 2021 8:30 AM to May 13, 2021 5:00 PM
Where Valley Forge/Phoenixville. PA
The Preventive Controls for Human Foods Certification Workshop provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations.
When
May 12, 2021 8:30 AM to May 13, 2021 3:00 PM
Where Virtual Online
This two-day program for sanitarians, lab managers, plant managers, milk haulers, and regulatory personnel will cover engaging topics for all involved in getting milk safely from the farm to the table.
When
May 17, 2021 9:30 AM to May 27, 2021 12:00 PM
Where Virtual Online Event
The Better Process Control School (BPCS) is a 2-4 day school designed for manufacturers of shelf stable, acidified and low acidified foods (including pet foods). U.S. Food and Drug Administration (FDA) regulations in 21 CFR 108, 113, and 114 require that acidified and low acid food manufacturers operate with a certified supervisor on hand at all times during production. This BPCS also meets U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf stable, thermally processed meat and poultry products.
When
May 18, 2021 8:30 AM to May 19, 2021 5:00 PM
Where Lewisburg, PA
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.
When
June 22, 2021 8:00 AM to June 24, 2021 2:30 PM
Where Erickson Food Science Building
The Food and Airborne Fungi and Mycotoxins Short Course is designed to introduce participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments. Participants will develop a detailed understanding of the methods used to isolate, detect, and identify food and airborne fungi and mycotoxins. The program also provides a basic understanding of the ecology of fungi in foods and processing environments.
When
January 28, 2022 11:00 AM to January 30, 2022 5:00 PM
Where Nittany Lion Inn, University Park
This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.