Short Courses - Food Science and Technology
School for supervisors of low-acid canned food thermal processing systems
2nd to 6th of July 2012
To be run at the FoodBowl, the new food processing facility of New Zealand Food Innovation (Auckland) Limited, Verissimo Drive, Auckland Airport.
The course will be based on the 7th edition of the manual "Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation". The course, which is approved by the New Zealand Food Safety Authority (NZFSA), is designed by the Science and Education Foundation of the GMA/FPA (Grocery Manufacturers Association/Food Products Association), Washington D C
Brewing short course
November 2012
Massey University will hold its fourth short course in brewing at the Manawatu (Palmerston North) campus in late 2012 - more information
Food Safety
Course run on demand This course is a two day course that can be run on demand for those wanting to update their knowledge on food safety. The focus is on microbiological safety although chemical and foreign matter aspects are included. The course is designed for food manufacturers although those from other sectors of the food industry may find the course useful. The most recent information on food safety issues internationally is presented. We include trends in food manufacture and consumer demographics that influence food safety. We introduce you to resources to keep up to date with the most recent issues affecting the international food industry. Finally, we look at tools to reduce the risk of food safety issues. The course is interesting and presented by staff with experience in food manufacture.
For more information contact Steve Flint
HACCP (Hazard Analysis Critical Control Point)
Course run on demand This two day course is covers the theory and practice of HACCP (Hazard Analysis Critical Control Point) procedures to provide confidence in food manufacture. HACCP systems have been well proven in industry and are now accepted as a key part of food manufacture. The course is presented using active learning through practical examples and team work to learn the principles and practice of HACCP. The course is applicable to any food manufacturing system and is presented by staff who have had practical experience in the food industry.
For more information contact Steve Flint
