Professional Development Services

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.

Recipe to Reality

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

Better Process Control School

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

Better Process Control School for Acidified Foods

This two day school provides the practical application of the principles set forth by these regulations. These FDA regulations also apply to low-acid canned companion animal foods.
Better Process Control School for Acidified Foods

Better Process Control School for Acidified Foods Online

An online only version of our Better Process Control School for Acidified Foods.
Better Process Control School for Acidified Foods Online Registration

InFORM: Principles of Microbial Food Safety and Quality

InFORM, which stands for Introduction to Food Operations, Regulations, and Management, is a series of online trainings aimed at professionals working in the food industry for continuous education. As part of this series, the Principles of Microbial Food Safety is an interactive, online badge intended to provide basic knowledge of food safety and quality to those new to the food industry or to professionals seeking refresher training in these topics. The training covers a broad scope of key topics including the fundamentals of food microbiology, how to identify food safety hazards, and key concepts in processing for safety and quality. Designed to be completed in 4-6 hours, those finishing the program will receive an eye-catching digital badge, which can be displayed on social media as a symbol of competency in the safe manufacturing of foods.
InFORM: Principles of Microbial Food Safety and Quality Online Registration.

Extrusion Workshop

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

Food Microbiology Workshop

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

HAACP Workshop

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.
http://haccp.unl.edu

FSPCA Preventive Controls for Human Food Course

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.
https://fpc.unl.edu/fspca-preventive-controls-human-food-course-online

The Science of Safe Food

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. 
http://fpc.unl.edu/science-safe-food