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Institute of Food
Technologists
Founded in 1939, the
Institute of Food Technologists is a nonprofit scientific society with 28,000
members working in food science, food technology, and related professions in
industry, academia, and government. |
WorldFoodNet
The largest single source
of food industry information ... |
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USDA Nutrient Database |
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US Federal Code of Regulations |
| Information for Industry
- U.S. Food Labeling and Nutrition |
| Trans
Fat - Final Ruling |
| Trans
Fat Data |
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Penn State's Ice Cream
Short Course
The nine-day,
on-campus course is the best-known, and largest educational
program in the science and technology of ice cream. It is also believed to be
the first continuing education course in the United States.
For more information contact: Dr. Robert Roberts, Associate Professor
of Food Science, The Pennsylvania State University, 121B Borland Laboratory,
University Park, PA 16802 USA Tel: 814-863-2959 Fax: 814-863-6132 E-mail: rfr3@psu.edu |
Penn
State's Cultured Dairy Products Short Course
The course is designed to provide participants with an overview of basic dairy technology and the manufacture of cultured dairy products including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese.
It aims to give professionals working with cultured dairy products an understanding of the science and technology that underlies their industry, and to make them better able to respond to new situations that arise in the manufacture of these products.
For more information contact: Dr. Robert Roberts, Associate Professor
of Food Science, The Pennsylvania State University, 121B Borland Laboratory,
University Park, PA 16802 USA Tel: 814-863-2959 Fax: 814-863-6132 E-mail: rfr3@psu.edu |
Tharp & Young on Ice
Cream
Presented by Tharp's
Food Technology and Steven Young Worldwide. Tharp & Young On Ice Cream
is a technical short course for product development, operations, quality
management, and suppliers.
For more information contact: Dr. Bruce Tharp, Tharp's Food
Technology, 175 Strafford Ave. Suite 1, Wayne, PA 19087-3396 USA Tel:
610-975-4424 Fax: 610-975-4429
E-mail: Bruce@Tharp.com |
Cal Poly Frozen Dairy Desserts
Manufacturing Short Course
A three-day intensive
course designed to give a detailed introduction to the practical skills
needed to formulate and manufacture frozen dairy desserts.
For more information contact: Dr. Phillip S. Tong, Dairy Products Technology
Center
Department of Dairy Science, California Polytechnic State University, San
Luis Obispo, CA 93407 USA Tel: 805-756-6102 or
Laurie Jacobson Tel: 805-756-6097
Fax: 805-756-2998 E-mail: ljacobso@calpoly.edu |
Ice Cream Technology
Course at the University of Guelph
The intensive
week-long program provides participants with a knowledge of the ingredients,
processing and quality features of ice cream. The program examines the
technical points of ice cream manufacturing, with an emphasis on the quality
of the finished product.
For more information contact: For more information contact: Melanie Prosser, Manager of Program Development, Office of Open Learning, University of
Guelph, Guelph ON N1G 2W1 Canada Tel: 519 824-4120 ext. 53862
email mprosser@open.uoguelph.ca
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Please contact us for more information using our rapid response
form or by telephone
at 888-621-9063,
573-442-4126.
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