The Guelph Food Technology Centre (GFTC) has released its curriculum for April 2009. These courses, while dealing with food-related issues, are packed with information progressive companies should know.
April 6: HACCP: A Management Summary
April 16-17: HACCP VI: Effective Procedure Writing & Document Control for HACCP
April 1-3: Microbiology I: Practical Food Microbiology
April 8: New Technologies for Environmental & Energy Management
April 8-9: Comprehensive Pasteurization: Concepts & Theory of Safe Pasteurization
April 15: Problem Solving: Using Root Cause Analysis & Other Tools to Solve Food Safety & Quality Problems
April 15: Statistical Process Control I
April 16: Formulating Health and Wellness Foods
April 16-17: Statistical Process Control II
April 20-21: Science of Sensory Evaluation (Sensory I)
April 22-23: Sensory Data Analysis (Sensory II)
April 24: Introduction to Audits: Managing the Audit Process at your Facility
April 27-28: Sous-Vide and Low Temperature Cooking: Advanced Techniques
April 27-May 1: Cheesemaking Technology
For more information please contact Leigh Parsons at 519-821-1246, ext. 5050 or by e-mail at email@example.com.
For registration enquiries, please contact Marlene Inglis at 519-821-1246, ext. 5028 or by e-mail at firstname.lastname@example.org.
You may also visit the website at: www.gftc.ca.