Short Course
Safety in Food Processing:
Principles, Applications, and Advances
April 3 & 4 , 2002
Fawcett Center
2400 Olentangy River Road,
Columbus, Ohio
Ensuring food safety is vital to the producer, processor, distributor, and consumer. This intensive short course is designed to define the significant issues in food safety and the strategies to design and assure proper processing and to avoid contamination in order to produce safe, high quality, thermally processed foods. The course focuses on introducing strategies to address the food safety issues from several interdependent perspectives including scientific, engineering, regulatory, and consumer behavior. Demonstrations by the course faculty and exhibitors will allow attendees to learn about current technology and equipment available for the evaluation and assessment of microbiological contamination and sanitation. Participants will interact with leading government, industry and academic experts and benefit from their knowledge and experience.
Photographs
from the short course