Thursday March 13, 2014
Developing and selling specialty ingredients and foods is one alternative for homemakers and farmers to add value to Indiana commodities. This workshop was developed to serve as a comprehensive overview of the issues associated with starting a specialty food business in Indiana. The overall purpose of this workshop is to provide knowledge and contacts/resources about starting a new food business in Indiana through formal lectures and question and answer sessions with speakers and entrepreneurs as well as written materials with information and resources .
May 12- 15, 2014
The Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified foods in closed containers. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This school satisfies the training requirements specified in both the FDA and USDA regulations.
May 19, 2014 through May 22, 2014
The Aseptic Workshop at Purdue University incorporates a lecture and "hands on" laboratory format to review the essential scientific and engineering principles relevant to applying the aseptic technology. The "hands-on" activities include simulated process demonstrations, packaging integrity tests, testing methods in chemistry and microbiology, and displays of equipment components used in aseptic processing. The topics presented are an overview of aseptic processing and packaging, microbial principles applied to aseptic processing, chemical considerations, principles of thermal processing and thermo bacteriology, equipment features, packaging considerations and assessment the package's sealing integrity, and determination of a quality assurance program for a review of compliance issues relative to commissioning an aseptic system.
The Department has been a recognized leader in aseptic processing, starting with Dr. Phil Nelson's bulk aseptic storage in the late 1960s. In 2013, we will hold our 30th annual Aseptic Workshop open to the general public. Upon demand, Purdue Food Science can customize the workshop to fit your individual company's needs. Please call Steve Smith at (765) 494- 7706 or email email@example.com
for further questions on having a customized workshop.
Webinar now available online through Purdue Extension Education Store
With the significant popularity of farmers markets more and more people are looking to produce and sell their own special products. In 2009, the Indiana General Assembly created a home-based vendor exemption (House Enrolled Act 1309) for food entrepreneurs. House Enrolled Act 1309 created a unique opportunity for individuals to produce products out of their home kitchens under the home based vendor exemption. While HEA 1309 has opened a door of significant opportunity there are limitations to the rule in place to protect consumers from potential health risks with foodborne illness. This webinar looks to delve into both the opportunities and the limitations of HEA 1309, the science behind the regulations and safe/best practices for food production. Each topic session will also feature a special guest; someone who is a successful home based vendor or entrepreneur that will share their story.
to purchase through the Education Store.
Food safety is one of the most important issues currently faced by food service and retail food establishments. To ensure that retail food establishments have access to the information they need to safeguard their customers, the Cooperative Extension Service of Purdue University is offering new food safety training and manager certification programs.
Three nationally recognized Retail Food Manager's Certification courses, including 1) Essentials of Food Safety and Sanitation, 2) SuperSafeMark, and 3) ServSafe, are offered monthly throughout the state. A-2-hour program for sub-management level workers, called "Food Safety Day" is also now available. More details >>
Food Sanitation is a distance education course administered through the Department of Food Science. The course is a three credit hour class that is designed for traditional college students as well as satisfying continuing education requirements for distance education learners in an industry setting. Graduate student credit requires completion of an additional project. Please consult Dr. Kevin Keener
regarding the specifics of this requirement. This course provides an introduction to hygienic practices, requirements for sanitation programs and modern sanitation practices in food processing facilities.