By Stephanie Schupska
University of Georgia
The first course, In-Plant Control of Microbial Contamination for Ready-to-Eat Foods, will be held July 12-13. The second course, Meat and Poultry Marination, is set for July 18-20. Both courses will be presented by the UGA College of Agricultural and Environmental Sciences and will be held on the main UGA campus in Athens, Ga.
During the microbial contamination course, UGA food scientists will show how to use microbial test results to anticipate potential plant problems. Industry specific examples will be used to demonstrate how plants can save money and increase profits through plotting and analyzing statistical data.
The class is designed for ready-to-eat food industry personnel and will feature UGA faculty, Arthur Liang of the Centers for Disease Control and Prevention’s food safety office and Jeff Kornacki of Kornacki Food Safety Associates.
The marination short course will cover such topics as functional ingredients and delivery systems, browning agents and smoke flavors, coating systems, packaging and herbs and spices for flavor and visual effects. The course is designed for plant managers, supervisors and operations managers, as well as those who work with new product development, food safety and quality assurance.
Participants will also learn through hands-on laboratory lessons and pilot plant activities.
Lead instructors for this course will be UGA College of Agricultural and Environmental Sciences food scientists Romeo Toledo, Estes Reynolds, Rakesh Singh, William Hurst and James Daniels.
The registration deadline is July 3 for the microbial course and July 7 for the marination course. For more information or to register, call Marian Wendinger at (706) 542-2574, e-mail her at email@example.com or visit the registration Web site at www.EFSonline.uga.edu.
(Stephanie Schupska is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)