WHEN: January 6-9th
WHERE: UMass Amherst, Amherst, MA
Better Process Control School offers instruction which fulfills the FDA and USDA Good Manufacturing Practice requirements to certify supervisors of acidification, thermal processing and container closure evaluation operations during the canning of low-acid or acidified foods. Throughout the course six basic topics will be covered and with a passing score that will be acknowledged through a certificate.
Better Process Control School will be taught by faculty members from the Department of Food Science at UMass Amherst. Dr. Sam Nugen, Dr. Julie Goddard, Dr. McLandsborough and Extension Specialist Amanda Kinchla, M.S, bring together academic and industry experience as well as expertise in food microbiology, processing and packaging.
This event is sponsored by UMass Extension, UMass Department of Food Science and Grocery Manufacturers Association (GMA Science).
Registration and additional information: https://umass.irisregistration.com/Home/Site?code=BPCS