Current Science and Practice in Home Food Preservation
August 1, 2012
12:00 - 1:30 p.m. Central
This webcast, supported by the IFT Extension & Outreach division, is free to IFT members with a capacity of up to 1,000 registrants and your registration includes both the live and on-demand version.
The movement to buy local and to buy sustainably-grown produce presents very strong motivating forces in the fruit and vegetable markets that dictate where and what consumers will buy. Locally-grown produce is highly desirable to many consumers because it is fresher, perceived to be healthier and safer, and it supports the local economy. This is one force driving the market and resurgence of home food preservation.
This webcast will provide an update on the current science in USDA home food preservation recommendations as well as the resources available to professionals. Recent offerings and current projects will be discussed, as well as the history of home food preservation research and practice in the U.S. This webcast will outline the scientific principles underlying home food preservation methods in addition to the current status of research and recommended methods by the USDA and land grant university system. Recent and current work by the National Center for Home Food Processing and Preservation (NCHFPP) based at the University of Georgia will also be presented and participants will receive recommended, science-based resources for home food preservation.
- Understand the history of USDA research and publishing activities in home food preservation, along with the current consumer practices
- Learn activities of the National Center for Home Food Processing and Preservation (NCHFPP) and helpful tools to use through the NCHFPP web site
- Apply publicly-available resources for educators and consumers regarding home food preservation recommendations from the USDA and the Cooperative Extension System
Consumer Insights, Dietitians, Food Scientists, Product Developers, Regulators, Academics, Students
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08/01/12 12:00 PM