Symposia, Courses or Seminars  

INTRODUCTION TO FOOD SCIENCE SHORT COURSE

May 22-23, 2012

Venue:  Food Research Lab   
NYS Agricultural Experiment Station  
630 West North Street, Geneva, NY 14456-1373
Course Description:  This short course is designed as a basic introduction to the world of Food Chemistry, Sensory Evaluation, Product Development, Food Microbiology, Food Processing and Packaging, and Food Regulations and Labeling.
Audience:  The course content provides members of the food industry and supporting roles such as Technical Sales and Laboratory Technicians the opportunity to expand their knowledge in these areas.  The hands on activities will provide an opportunity to participate and experiment.
Cost:  $450.00 per person.  $400 each if three or more from the same organization register.
Schedule:  Day 1

8:00 am - noon          Introduction to Food Science - Carmen Moraru
                                    Basic concepts in Food Chemistry - Cy Lee
                                    A primer in Sensory Evaluation - Anna Katharine Mansfield

12:00                          Lunch provided on site

1:00 pm – 4:30pm    Concepts in Product Development - Olga Padilla-Zakour
                                    Hands-on activities and demonstrations

4:30                            Recap of day 1

5:00                             Adjourn

 

Day 2

8:00 am - noon          Introduction to Food Microbiology, Food Safety and Hazards - Randy Worobo
                                    Sanitation 101 - Randy Worobo
                                    Basic concepts in Food Processing and Packaging - Carmen Moraru

12:00 noon                Lunch provided on site

1:00 pm – 4:30 pm   Introduction to Food Regulations and Labeling – Randy Worobo and Olga Padilla-Zakour
                                    Hands-on activities and demonstrations

4:30 pm                      Recap of day 2

5:00 pm                      Adjoun

For more information or to download the course flyer, please click here (opens in a new window). 

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2012 Critical Issues Conference

Seminar jointly sponsored by the:

Western New York Institute of Food Technologists (WNYIFT)
Western Association of Sanitarians (WAS)
Rochester Association of Sanitarians (RAS).

Date:   June 5, 2012
1:00 PM - 5:00 PM (registration starts at 12:00 PM), followed by 9-hole Golf outing.
Location:   Terry Hills Golf Course
5122-Clinton St Rd, Batavia, NY 14020
Schedule:   12:00 PM - 1:00 PM:   Registration and light lunch buffet.

1st Session:
      1:00 PM - 2:00 PM   Growth in the Food Industry in Western New York    GCEDC Group
      2:00 PM - 3:00 PM   Ag and Markets Consumer Complaint Summary         Allen Mozek

Coffee Break (3:00 PM - 3:15 PM)

2nd Session:
      3:15 PM - 4:00 PM   SQF 7th Edition vs. 6th Edition     Kim Bukowski
      4:00 PM - 5:00 PM   Food Contact Packaging and FSMA    Ken Orze, Consumer Packaging, Rock Tenn
      5:00 PM                  Tee Time
                                          9 Holes of Golf with Cart Rental: $20.00 per person

Wrap-up meeting with refreshments

Registration must be pre-paid and is $25 for the conference and $45 for conference & golf.  The registration deadline is May 18, 2011; checks must be payable to the Western Association of Sanitarians.  For more detail, driving directions and registration info, please click here to download the registration form.