This course will train food processors principles of acidification, and container closure evaluation programs for low-acid and acidified canned foods as required by FDA regulations in CFR 108, 113 and 114. The purpose of these regulations is to help ensure the safety of consumers by training producers. This course will satisfy both USDA and FDA requirements.
Better Process Control School will be taught by the 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, Department of Food Science and Grocery Manufacturers Association (GMA Science).