April Courses At The GFTC
March 10, 2009
by Canadian Packaging Staff
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 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.