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Nov 30, 2018
Introductory Food Science and Technology Certificate Program
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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.
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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.
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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.
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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
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Mar 7, 2018
New Dates Added and Registration Open
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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.
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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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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.
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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.
