Events

  1. Sep 24, 2018 through Sep 26, 2018, 8:00am - 5:00pm

    The Food Industries Center in collaboration with the Departments of Food Science and Technology and Animal Sciences will be hosting part of the activities of the Refrigerated Foods Association Annual Symposium. The symposium will take place in Columbus Sept. 24-26. Dr. Valente Alvarez, director of the Food Industries Center, will give a keynote presentation as part of the program.

  2. Oct 2, 2018 through Oct 4, 2018, 8:00am - 5:00pm

    In ​this ​course, ​participants ​learn ​the ​processing ​technologies ​and ​practices ​of ​a ​fluid ​milk ​plant ​operation ​from ​the ​farm ​to ​receiving, ​to ​manufacturing, ​all ​the ​way ​to ​the ​customer. ​Areas ​of ​study ​are ​fluid ​milk, ​yogurt, ​cheese ​and ​frozen ​dairy ​desserts.

  3. Oct 16, 2018, 8:00am - 5:00pm

    This one-day short course is an introduction to cleaning and sanitation in food and dairy processing operations. Course Topics: Basic Microbiology Characterization of Process Soils Basic Sanitation Chemistry and Water Quality Cleaning Methodologies Master Sanitation Schedules Monitoring and Verification of Cleaning Regulatory Basics and Recordkeeping Who Should Attend?

  4. Oct 17, 2018 through Oct 18, 2018, 8:00am - 5:00pm

    This two-day short course will bring together highly recognized CIP experts including plant engineers, scientists, chemists, regulators and technicians to provide the latest information and applications in CIP cleaning and sanitation of food and dairy processing plants. The course includes multiple hands-on sessions to increase technical knowledge through applied training. Course Topics:

  5. Feb 6, 2019 through Feb 7, 2019, 8:00am - 5:00pm

    This workshop will cover the requirements that dairy laboratories must follow to comply with updated PMO and FSMA regulations, and participants will build their knowledge on laboratory best practices and develop their skills related to sampling, testing, monitoring, verification, corrective action, troubleshooting, and management of records. In addition to classroom instruction, “Hands-On” sessions with experienced instructors will be included in this course to critique your sampling and lab techniques. Attendees will learn: