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Food Manufacturing Layout and Design
In Conjunction with Wiley-Blackwell

February 3, 2010 at 11:00 a.m.–12:30 p.m. (ET)

The overall purpose of this 90-minute accredited training is to assist engineers and other professionals associated with food manufacturing operations to gain an understanding of the general principles involved in selecting and maintaining a food manufacturing facility. The course focus will include topics such as how to choose the right location and what to look for in plant construction and layout. This course will also include discussions on equipment design, sanitation and maintenance and pest control.

http://www.cfpa.com/201002032365-19a/2365/t/courseSummary.aspx

Food Safety and Regulations
In Conjunction with Wiley-Blackwell

March 3, 2010 at 11:00 a.m.–12:30 p.m. (ET)

This 90-minute accredited training is designed to assist engineers and other professionals associated with food manufacturing operations gain an understanding of the general principles of food microbiology and Hazard Analysis Critical Control Point (HACCP). In addition, the course will include topics relevant to ensuring food safety, such as Good Manufacturing Practices including employee hygiene and training, types of food hazards and how to determine food safety risks. Discussions on the government agencies involved in food laws and regulations, both within the United States (federal, state and local) and international regulatory bodies will be included.

http://www.cfpa.com/201003032366-19a/2366/t/courseSummary.aspx

Thermal Process Operations
In Conjunction with Wiley-Blackwell

April 7, 2010 at 11:00 a.m.–12:30 p.m. (ET)

This 90-minute accredited training is designed to assist engineers and other professionals associated with food manufacturing operations gain an understanding of the general principles of food preservation, the process design to ensure preservation and current and emerging preservation technologies. In addition, the course will include topics relevant to ensuring food safety through proper packaging. Discussions on the vital role of water and its use in the preservation and processing of food will also be included.

http://www.cfpa.com/201004072367-19a/2367/t/courseSummary.aspx

Refrigerated and Frozen Food Operations
In Conjunction with Wiley-Blackwell

May 5, 2010 at 11:00 a.m.–12:30 p.m. (ET)

This 90-minute accredited training is designed to assist engineers and other professionals associated with food manufacturing operations to gain an understanding of the general principles of food preservation by reducing temperature. In addition, the course will include topics relevant to ensuring food safety and increased shelf life through proper product cooling and freezing. Discussions on such vital factors as storage, transportation and distributions of refrigerated and frozen foods on safety and quality will be included.

http://www.cfpa.com/201005052368-19a/2368/t/courseSummary.aspx

Dry Food Manufacturing Operations
In Conjunction with Wiley-Blackwell

June 2, 2010 at 11:00 a.m.–12:30 p.m. (ET)

This 90-minute accredited training is designed to assist engineers and other professionals associated with food manufacturing operations gain an understanding of the general principles of the dry mixing, baking, extrusion and frying of foods. In addition, the course will include discussion on raw materials and will address the associated impact of these processes on the finished food product. Discussions on the basic principles of scale up and the necessary equipment involved in these processes will also be included.

http://www.cfpa.com/201006022369-19a/2369/t/courseSummary.aspx

Webcast Archives

A Complete Moisture Analysis

January 13, 2010 at 8 AM PST

Join us January 13, 2010 at 8 AM PST for "A Complete Moisture Analysis" webinar hosted by PFQ and Food Quality and sponsored by Decagon Devices, Inc. This seminar will highlight the importance of a complete moisture analysis consisting of both water activity and moisture content. Definitions for water activity and moisture content will be established with a particular focus on their differences. Methods for measuring water activity and moisture content as well as techniques for obtaining accurate measurements will be highlighted. The relationship between water activity and moisture content referred to as a moisture sorption isotherm, will be described. Practical applications for water activity, moisture content, and moisture sorption isotherms will be detailed. These applications will cover both product safety and quality including: microbial safety, shelf life, ingredient mixing, temperature abuse, product formulation, caking and clumping, and package performance.

http://dmmsclick.wiley.com/click.asp?p=7012416&m=22119&u=394949

The Science of Food Profiling: Determining the Adulteration, Authenticity, and Origin of Foods

Tuesday, November 10, 2009 at 11 AM EST/15:00 GMT

This webinar will demonstrate how the latest analytical instrumentation and data analysis software can assist food testing laboratories in the determination of food adulteration, authenticity and origin.
Liquid chromatography and mass spectrometry are key analytical technologies for food profiling. The application and advantages of these techniques will be discussed. Employing chemometrics software for automated data analyses can yield critical information for food testing laboratories. The approach facilitates the identification of differences or similarities between brands or manufacturing batches. This methodology will be examined. Examples of edible oil, tea and fruit juice food profiling applications will be shown.

http://www.brighttalk.com/webcasts/6656/attend

Food Traceability: Delivering High Quality and Safe Products to the Consumer

Dec. 3, 2009 at 11:00 a.m.-12:30 p.m. (ET)

The overall purpose of this 90-minute accredited online course is to assist managers and professionals in the food chain to gain an appreciation of the technologies available for tracing and monitoring food products and ingredients from a defined point of origin to the point of consumption.

http://www.cfpa.com/200912032342-19a/2342/t/courseSummary.aspx Food Quality

Who Really Regulates Your Pizza and is it COOL?

September 22, 2009 at 11:00 a.m. - 12:30 p.m. (EST)

Live online training course

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Measurement and Control of Water Activity for Product Safety

Measurement and Control of Water Activity for Product Safety
Featuring: Brady Carter, MS a Research Scientist at Decagon Devices, Inc. Before joining Decagon, he was an Assistant Research Scientist at Washington State University...

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Rapid Methods in Pharma & Biotech

How to Automate Your Micro Lab

Challenges in Implementing HACCP: Validation & Verification

Featuring: Donald Schaffner, Rutgers University; Pascal Yvon, AES-Chemunex, Inc.; Rick Biros, Carpe Diem Communications, A Wiley Company

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