This two day course is designed for the frozen food industry to give an in depth understanding of the freezing process and the impacts on food quality, shelf-life, and freezing costs. The quality of refrigerated and frozen foods is negatively impacted by temperature abuse during storage and transportation between the point of manufacturing and the time the product reaches the consumer. These impacts can be countered through the use of user-friendly management tools for the operators of refrigerated warehouses and transportation vehicles; tools that allow for rapid evaluation of the impact of deviations from ideal storage conditions on product quality. The course is co-sponsored by The Wilbur A. Gould Food Industries Center and the Global Cold Chain Alliance.
Who Should Attend?
- frozen food R&D personnel
- food freezing equipment designers and suppliers
- managers of food freezing operations
- designers of frozen food storage facilities
- managers/operators of frozen food warehouses and vehicles used for transportation of frozen foods
What You'll Learn
- The changes that occur within a food product during the freezing process
- How to achieve maximum quality frozen foods
- The impacts of temperature deviations on shelf-life and quality
- Steps to estimate the freezing costs
- Potential energy savings during storage and distribution
Dr. Dennis Heldman, professor of the Department of Food Science and Technology is the lead instructor of the course. With over 40 years of combined experience in the food industry as researcher, executive, consultant, and in academia as instructor, researcher and administrator. Dr. Heldman is a recognized expert in food processing and engineering with over 30 publications related to food freezing. Heldman was also the recipient of the Frozen Food Foundation Freezing Research Award in August 2011.
David Phinney is a staff research engineer in the Department of Food Science and Technology. He holds a B.S. and M.S. in Food Science from University of California, Davis. He is a Ph.D. candidate in Food Science and Technology at The Ohio State University under the guidance of Dr. Heldman. Their current research on refrigeration and frozen foods includes simulation and validation of refrigerated warehouse management tools, predicting quality loss, temperature mapping warehouse environments, and thermo-physical property prediction of foods.
The cost to attend is $750 per person by the registration deadline of August 6, 2014. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $800. Optional parking passes are $6.25 per day. If parking on the OSU campus, a parking pass is required.
Prepayment is required.
Class sessions are held in room 118 of the Parker Food Science Buildingon The Ohio State University campus.
Registration begins at 7:45 a.m. on Wednesday, August 20th 2014.
Rooms are available at the Hilton Garden Inn Columbus-University Area for course participants. For reservations, please call 614-263-7200 to receive the discounted rate with the block code OSU.
3232 Olentangy River Rd.
Columbus, OH 43202
Cancellations must be received seven days before the course date to receive a partial refund. There is a $50 cancelation fee.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.