Feb 7, 2020
If you are a small-scale food producer there is required documentation you will need to complete to be compliant with the Food Safety Modernization Act (FSMA). This includes documentation of your size exemption as a “qualified facility” and various food safety programs. This workshop is intended for small (< $1 million in sales/year) producers of fermented, canned, and other shelf-stable foods. This one-day course is a hands-on opportunity for processors to develop their food safety documentation in small groups with individual coaching from instructors.
Mar 28, 2019
Faculty with CFAES’ Department of Food Science and Technology received a record five awards in the
Nov 30, 2018
Introductory Food Science and Technology Certificate Program
Sep 14, 2017
The OSU Food Industries Center is launching a new online continuing education course called Introduction to Food Science Essentials. This 10 week online training will begin on October 2 and is designed for food industry professionals who are new to the industry or are looking to enhance their technical knowledge and have not received a formal education in the field of food science and technology.
Sep 11, 2017
The Food Industries Center is offering an Introductory HACCP Workshop and FSPCA - Preventive Controls for Human Food Training on March 26 - 28, 2018.
Apr 27, 2017
COLUMBUS -- Eventually, anyone who eats food produced in Ohio may see -- or taste -- the benefits of some recent equipment donated to The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
In addition to a new teaching tool for food science students, the gift from nine corporate donors will provide hands-on training and applied research opportunities for Ohio’s food industry professionals and entrepreneurs.
Aug 23, 2013
COLUMBUS, Ohio -- When Lea Richards first stepped into the pilot food processing plant of Ohio State University's Food Industries Center, she was taken aback.
"I was really amazed at the breadth of equipment that you have under one roof," said Richards, owner and operator of Pig of the Month BBQ. "There's all kinds of kettles, fryers, canning equipment, ovens for baking, a huge popcorn popper.
"It's a great way to get your feet wet if you're just starting out in the business, before you spend a ton of money."
Apr 17, 2019
The Food Industries Center is hosting the Better Process Control School (BPCS) for Acidified Foods on Wednesday (6/14) - Thursday (6/15). BPCS satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health problems in acidified canned foods. Daily lectures by distinguished speakers, covering food safety topics including microbiology, acidified foods, container closures and handling, thermal processing, and records and recordkeeping will be covered.
Aug 7, 2018
This is a comprehensive cleaning and sanitation course series designed to teach participants the essentials of food microbiology, cleaning methodologies, sanitary equipment design, sanitation preventive controls, and regulatory requirements. A one day Cleaning and Sanitation Basics course will be offered, followed by a two day Advanced CIP course. Participants will receive a $100 discount by attending both courses.
Jul 25, 2018
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.