The Guelph Food Technology Centre (GFTC) has released its curriculum for March 2009. These courses, while dealing with food-related issues, are packed with information progressive companies should know.
March 9-10: HACCP I: Documenting Your HACCP Prerequisite Program
March 11-13: HACCP II: Developing Your HACCP Plan
March 5: Microbiology V: Listeria Control
March 6: Microbiology VI: Salmonella Control
March 25: Foreign Materials I: Investigation and Detection
March 26: Food Irradiation: Food Safety Tool For The Future?
March 12: Formulating With Healthy Fats
March 25-27: Culinology 101 Workshop I: Fundamentals of Food Science For Chefs
March 31: Reformulating Products For Low Sodium
For more information please contact Leigh Parsons at 519-821-1246, ext. 5050 or by e-mail at firstname.lastname@example.org.
For registration enquiries, please contact Marlene Inglis at 519-821-1246, ext. 5028 or by e-mail at email@example.com.
You may also visit the website at: www.gftc.ca.