Past Events

  1. Jul 13, 2021 through Jul 15, 2021, 9:00am - 5:00pm

    Our traditional in-person pasteurization course is going virtual! The 2.5-day online Dairy Pasteurization Workshop gives participants an excellent overview of the concepts of the High Temperature Short Time (HTST) pasteurization system including the key components, their function and regulatory requirements per the PMO as it relates to the Time, Temperature and Pressure relationships of dairy product manufacturing. Live, virtual experiences will be conducted utilizing a PMO approved HTST system.

  2. Apr 27, 2021 through Apr 29, 2021, 9:00am - 4:00pm

    PCQI Training: Preventive Controls for Human Food This online three-day course uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for FSMA training. Course Topics

  3. Apr 20, 2021 through Apr 21, 2021, 9:00am - 4:00pm

    This online, two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations. Topics covered:

  4. Mar 8, 2021 through Mar 11, 2021, 8:00am - 5:00pm

    The online Better Process Control School (BPCS), offered by The Ohio State University's Wilbur A. Gould Food Industries Center, is required by FDA and USDA-FSIS for processors of low-acid and acidified foods. These processors must operate with a certified individual on-site at all times during processing. Upon successful completion of this four-day certificate course, supervisors of thermal processing systems, acidified food operations, and container closure evaluation programs will be qualified to meet U.S. regulatory requirements.

  5. Feb 8, 2021 through Feb 11, 2021, 8:00am - 5:00pm

    Descripción del curso Temas del curso Requisitos para la certificación Costo de inscripción Inscripción en línea  Conocimiento técnico básico necesario de computación y navegación web para el curso en línea Equipo requerido

  6. Oct 21, 2020 through Oct 23, 2020, 9:30am - 4:00pm

    This  online 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. This course combines live lectures and demonstrations from our pilot plant facilities. Participants will have the opportunity to interact and ask questions throughout the course. Class will be held daily from 9:30am - 4:00pm. Course Topics:

  7. Oct 20, 2020 through Oct 21, 2020, 9:30am - 4:00pm

    This online short-course is an introduction to cleaning and sanitation in food and dairy processing operations. This course combines live lectures and demonstrations from our pilot plant facilities. Participants will have the opportunity to interact and ask questions throughout the course. Class will be held on October 20 from 9:30am - 4:00pm, and on October 21 from 10:00am - 12:00pm. Course Topics:

  8. Jun 24, 2020 through Jun 25, 2020, 8:00am - 5:00pm

    The Better Process Control School Acidified Foods course of The Wilbur A. Gould Food Industries Center is an FDA, USDA, and FSIS required course for processors of acidified foods. This course is designed for anyone in the food industry that is involved with processing shelf stable foods in glass containers and closure evaluation. This can include acidified food processors, operating supervisors, and food plant personnel. Topics covered:

  9. Apr 28, 2020 through Apr 30, 2020, 8:00am - 12:00pm

    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.

  10. Apr 7, 2020 through Apr 9, 2020, 8:00am - 5:00pm

    The two and a half day pasteurization course gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system. Hands-on experience will be facilitated with a simulator featuring flow diversion device, instrumentation controls (STLR), pressure differential controllers and visual observation of various HTST flow schemes.