News

  1. Acidified Foods Better Process Control School meets FDA regulations

    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.

  2. Record 5 IFT awards for Food Science and Technology

    Mar 28, 2019

    Faculty with CFAES’ Department of Food Science and Technology received a record five awards in the 

  3. New Online Certificate Program

    Nov 30, 2018

    Introductory Food Science and Technology Certificate Program
  4. Cleaning and Sanitation Basics + Advanced CIP

    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.
  5. Dairy 101: October 2 - 4

    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.

  6. Dairy Lab Skills Enrichment Workshop: August 7 - 8

    May 11, 2018

    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. 

  7. Introduction to Food Science Essentials (Online Course)

    Mar 26, 2018

    New Dates Added and Registration Open This introductory online based training is focused on the essential elements of food science and technology. The course allows and encourages collaboration between participants and provides an outstanding platform for networking. Completion of Introduction to Food Science Essentials will provide participants with a firm foundation of food science knowledge to be immediately applied in their current positions.

    Topics Covered

  8. HACCP and FSMA Training: April 9 - 13

    Mar 7, 2018

    New Dates Added and Registration Open
  9. Better Process Control School meets FDA & USDA regulations

    Feb 23, 2018

    The Food Industries Center is hosting Ohio State’s 47th annual Better Process Control School (BPCS) on Monday (3/12) - Thursday (3/15). BPCS satisfies the training requirements specified in both the FDA and USDA regulations designed to prevent public health problems in low-acid and acidified low-acid canned foods. Daily lectures by distinguished speakers, covering food safety topics including microbiology, acidified and low-acid foods, container closures and handling, thermal processing, and records and recordkeeping will be covered.

  10. Ohio State’s Food Industries Center responds to the needs of the food industry with online continuing education

    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.  

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