FD 152 Food Processing and Technology (Core III)
Sponsored By: The International Food Protection Training Institute (IFPTI) in collaboration with the Food & Drug Administration
Where: Michigan State University, Lansing, MI
When: August 22-26, 2011
Course Description: This course provides an overview of the basic principles in food processing, technology, and associated equipment used to ensure the safety of manufactured foods. Coursework includes detailed studies of food microbiology, food characteristics and properties, food chemistry, thermal processing and heat transfer, fluid flow, emerging technologies, preservation technologies, fillers and packaging technology. Extensive “hands-on” experience with processing equipment is provided in a pilot laboratory setting. The skills and knowledge obtained by Investigators through this course will provide a strong foundation in food safety inspections for manufactured foods. Note: The “hands-on” experience requires access to processing equipment or pilot laboratory such as in a university setting. This includes the logistical support to demonstrate various different types of retorts, heat exchange systems, thermal processors, evaporators, dryers and evaporators, freezing equipment, extruders, homogenizers, pumps, and packaging equipment.
Objectives: Upon Completion of Food Core III, participants will be able to:
- Identify the factors and characteristics affecting the growth, control and destruction of microorganisms.
- Describe the basic principles of heat transfer.
- Describe the interaction of food, product formulation, and microorganisms as applied to food processing and packaging.
- Identify the various types of processing equipment, instrumentation, and technology associated with food manufacturing, and their corresponding characteristics and problematic areas.
- Describe the use and characteristics of emerging food processing technologies.
- Identify the characteristics of packaging materials, including design, integrity, and protective properties for managing risks associated with processed foods. Target Audience: FDA investigators, state inspectors, compliance officers, and supervisors who are actively engaged in the inspection of food manufacturing plants, or review or take compliance action on inspection reports. This course will become a prerequisite for advanced food courses and those seeking level II food certification.
Prerequisite:
- Completion of new hire training curriculum prior to attending (FDA: Level I; State: Basic Food Inspection Training Curriculum as referenced in Standard 2, Manufactured Food Regulatory Program Standards)
Application: Course filled
Questions:Please contact call 269-441-2995 or email support@ifpti.org.
CEU Credits: 3.3
Course duration: 4.5 days
Enrollment is limited to 35