Registration:
Enrollment is limited due to the nature of the workshop. You are encouraged to use the online registration and to register early -- registrations received after October 15 will be assessed a late fee of $45. Click here to register. Make sure to indicate whether you are an inspector or a processor, since the registration fee depends on your category.
Lodging:
Registrants are required to make their own lodging arrangements. We will provide shuttle transportation from downtown Lincoln hotels to campus and back every day.Please send an email or call 402-472-2816 with questions about this workshop or would like to receive lodging suggestions.
Certificates of completion will be issued at the end of the workshop.
Organic Food Products: Processing and Inspection
Inspectors' Session: October 20-22, 2008
Processors' Session: October 21-22, 2008
University of Nebraska-Lincoln
The Food Processing Center
Location: Lincoln, Nebraska
Who should come:
- Individuals who are interested in becoming inspectors of organic processing facilities, but lacking food processing background
- Food processors who want to expand to organic products
- Extension educators, community advocates, and regulatory agency staff who need to gain a fundamental understanding of organic food processing
Why choose The FPC:
Our workshop is taught by food processing experts and field practitioners -- the best guides to take you inside food processing facilities, explain different stages of manufacturing, and highlight the critical control points for organic process. Food processing is our passion, and we are committed to sharing it in hands-on, practical, creative manner that will increase your confidence and inspire you.
What you will learn:
- how to identify different stages in a food product's process
- how to identify the critical control points for organic processing, i.e. stages in the process where intermingling and contamination can occur
- how to evaluate the effectiveness of the controls the manufacturer has in place
- what the sources of organic regulation are and how to use them
- what the labeling requirements are and how to make sure a label complies
... and other skills
All attendees will have an opportunity to tour organic processing facilities and observe processing first-hand. Experts from The Food Processing Center, faculty of the Department of Food Science and Technology, and guest speakers will be available for Q&A and troubleshooting sessions.
Instructors:
Dr. Durward Smith, Professor of Food Microbiology
Dr. Harshavardan Thippareddi, Associate Professor and Extension Food Safety Specialist
Dr. Robert Hutkins, Khem Shahani Professor of Food Microbiology
Alex Moreno, M.S., the Organic Crop Improvement Association
and other experts...
