Providing the opportunity for employees to learn new skills and update their knowledge is critical for any company to remain viable in the marketplace. The Food Processing Center provides companies with a variety of unique educational and training opportunities so your company can continue to be successful. Each program is designed specifically for the food manufacturing industry. Information is presented by industry and academic faculty experts. In addition to the selections below, The Food Processing Center can work with your company to customize learning experiences for your employees. Many workshops can also be presented on-site at your location.
This practical distance education program covers a broad scope of key topics for food processing professionals seeking to advance their career, increase their productivity at work and achieve superior performance in all areas of their business.
The Food Processing Management site.
This is an introductory hands-on workshop combining extrusion theory and techniques with pilot plant exercises emphasizing real-world product development in a variety of food categories.
Extrusion Workshop Information and Registration
This workshop provides current information along with hands-on lab experience in the area of general microbiology and pathogen detection.
Food Microbiology Workshop Information and Registration
This seminar provides individuals with the knowledge to determine the feasibility of developing their idea into a small food manufacturing business.
Recipe to Reality Information and Registration
By law, facilities producing low acid or acidified foods must operate with a trained supervisor. This FDA-approved school will allow your company to comply with this regulation.
Better Process Control School Information and Registration
This workshop explores the seven principles of Hazard Analysis & Critical Control Points (HACCP) system along with the opportunity to create a HACCP plan and review records. A certificate with a seal for International HACCP Alliance will be presented to participants upon completion of the course. This is taught by professionals who combined have over 20 years of experience in HACCP training. This workshop is presented by the Animal Science Department at the University of Nebraska-Lincoln in collaboration with Kansas State University, University of Missouri and South Dakota State University.
For HACCP Workshop Information and Registration click on the link below.
This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by the FDA, and is designed to meet the requirements for training under Title 21 CFR Part 117.8(c)(1). Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”. Under the Preventive Controls for Human Food regulation, the responsibilities of the qualified individual include to perform or oversee.
The course will focus on the microbiology of various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with these foods. Particular emphasis will be placed on sous vide, cook/chill, acidification to prolong shelf life, and sanitation in retail settings. The course will include practical evaluation of various food processes including hands on activities and demonstrations. The workshop combines lectures and demonstrations by experts in food safety and regulations.
For more information contact:
Product Development Manager
The Food Processing Center
University of Nebraska-Lincoln
1901 North 21 ST
Lincoln, NE 68588-6206
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