Food Science Upcoming Events

Tuesday November 13th 6-9pm and Wednesday November 20th 6-9pm in Greenfield
A 2-day, content-filled course with food safety and product development taught by UMass Extension Specialist Amanda Kinchla.

Do you want to better understand the food safety principals behind your process? Do you need help with product development for your current or future food product?
Propel your business to the next level by delving into product development and food safety with Amanda Kinchla, of the UMASS Food Science Department, an expert on HACCP and product development.

Tuesday November 13th 6-9pm and Wednesday November 20th 6-9pm in Greenfield
A 2-day, content-filled course with food safety and product development taught by UMass Extension Specialist Amanda Kinchla.

Do you want to better understand the food safety principals behind your process? Do you need help with product development for your current or future food product?
Propel your business to the next level by delving into product development and food safety with Amanda Kinchla, of the UMASS Food Science Department, an expert on HACCP and product development.

Introduction to Hazard Analysis of Critical Control Points Short Course
Accredited by the International HACCP Alliance

A 2-part, content-filled course with food safety and product development taught by UMass Extension Specialist Amanda Kinchla in Dorchester

A 2-part, content-filled course with food safety and product development taught by UMass Extension Specialist Amanda Kinchla in Dorchester

Scholarship Registration is Due by December 28th
Scholarship Opportunity for MA Specialty Crop Growers for Better Process Control School (BPCS) – Starts January 6th
Value-Added Processing – Farmers are invited to Apply: UMass Extension and MA Department of Agricultural Resources encourage farmers who grow specialty crops with an interest in value-added processing to apply for this scholarship opportunity to participate in Better Process Control School. The primary objective of this scholarship is to increase the food safety processing skills for farmers interested in producing shelf stable low-acid and acidified specialty crops (examples include: acidified foods, glass container closures, retorting, etc.).

This course will train food processors principles of acidifications, and container closure evaluation programs for low-acid and acidified canned foods as required by FDA regulations in CFR 108, 113 and 114. The purpose of these regulations is to help ensure the safety of consumers by training producers. This course will satisfy both USDA and FDA requirements.

This course will train food processors principles of acidification, and container closure evaluation programs for low-acid and acidified canned foods as required by FDA regulations in CFR 108, 113 and 114. The purpose of these regulations is to help ensure the safety of consumers by training producers. This course will satisfy both USDA and FDA requirements.

This course will train food processors principles of acidification, and container closure evaluation programs for low-acid and acidified canned foods as required by FDA regulations in CFR 108, 113 and 114. The purpose of these regulations is to help ensure the safety of consumers by training producers. This course will satisfy both USDA and FDA requirements.

Come have a blast at the “Unmask your superhero”
Program at UMASS!
WHEN: Wednesdays, beginning April 29th—June 3rd
WHERE: UMASS Amherst—Chenoweth Building, 102 Holdsworth Way, Amherst
Pilot Plant—Room 127
TIME: 5:30—6:30pm
Join our Super Squad and have some fun with STEM ! Work in teams to build an Edible Gotham City and make your very own Stretchy Hand Gak! By participating in this 6 week series you will automatically become a Girl Scout! Check out all the fun stuff you can do (including CAMP!) at: www.gscwm.org For questions & more information contact: Tiffany Holmes @ 413.224.4028 or [email protected]

This workshop will present the basic principles, concepts and techniques of emulsion science, and show how this information can help to understand, predict and control the properties of real food products and ingredients. This course will be taught by academic and industry instructors with extensive experience in emulsion technology.

This workshop will present the basic principles, concepts and techniques of emulsion science, and show how this information can help to understand, predict and control the properties of real food products and ingredients. This course will be taught by academic and industry instructors with extensive experience in emulsion technology.

Course topics will include:
∙ Fundamentals of Emulsions ∙ Emulsion Formation ∙ Emulsion Droplet Characteristics ∙ Equipment Demonstrations ∙ Emulsion Stability ∙ Emulsion Properties: Rheology, Appearance, Flavor ∙ Emulsion-Based Delivery Systems: Multiple Emulsions, Multilayer Emulsions, Filled Hydrogel Particles ∙ Surfactant-Based Delivery Systems: Micelles, Micro-Emulsions and Vesicles ∙ Delivery Systems for Ingredients and Antimicrobials ∙

This workshop will present the basic principles, concepts and techniques of emulsion science, and show how this information can help to understand, predict and control the properties of real food products and ingredients. This course will be taught by academic and industry instructors with extensive experience in emulsion technology.

This program will focus specifically on washing/packing facilities and low-tech & low-cost design for very small farms. Topics will also cover wash water sanitizer usage, sanitizer level monitoring, and other aspects of post-harvest handling using farm food safety good agricultural practices.

Please join us in celebrating the works of Dr. Micha Peleg in this technical symposium that will highlight his foundational contributions to the future of food science and engineering. The program will include a diverse group of collaborating scientists that have worked with Dr. Peleg throughout his career. The program fees will also help to contribute to establishing a scholarship for food science students in honor of Dr. Peleg.

This ​course ​covers ​the ​fundamentals ​of ​HACCP ​(Hazard ​Analysis ​ Critical ​Control ​Point) ​taught ​by ​certified ​International ​HACCP ​ Alliance ​instructors.

This workshop will provide the tools for you to complete the requirements for HACCP (Hazard Analysis Critical Control Point) certification, understand HACCP principles, identify the resources needed to develop, implement and maintain a HACCP plan, understand and identify process step hazard assessment and understand and identify steps required to determine critical control points. This course will include interactive exercises to help illustrate HACCP planning with an emphasis on FDA regulated food products.

Product Development Considerations – Beyond the Concept
A 1-day, content-filled course with food safety and product development experts Amanda Kinchla from the University of Massachusetts Food Science Department

Come join us at the UMass Research Farm to hear about current applied research projects being conducted by UMass Extension faculty, students, and staff and with the UMass Student Farm Enterprise.

The Better Process Control School (BPCS) certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This program satisfies the training requirements specified in both the FDA and USDA regulations. Instructors for this school are drawn from the Food and Drug Administration (FDA), the University of Massachusetts, and industry.

Webinar: The use of optical luminescent techniques in food applications has been mostly limited to assessing food composition or detecting contaminants. Recent systematic study of the environmental sensitivities of food lumiphores and their basic photophysical properties has significantly expanded the use and applicability of luminescent techniques in food research and development. This webinar will cover recent advances in optical techniques including the development of optical sensors of food quality and safety and the utilization of intrinsic and extrinsic luminescent probes to follow important technological processes such as formation and stability of delivery systems, and the biophysics of digestion.

FSPCA Preventive Controls for Human Food Certification Training
This is the regulatory approved food safety training course
Wednesday, January 18, 2017 8:15 AM - Wednesday, January 20, 2017 12:30 PM (Eastern Time)

UMass Amherst
Lederle Graduate Research Center Tower
North Pleasant Street
Amherst, Massachusetts 01002
United States
413-545-1017

In partnership with the regional processing centers in Massachusetts, this 1-day, content-filled course will have food safety and product development expert Amanda Kinchla from the University of Massachusetts Food Science Department discuss the technical considerations necessary to successfully launch a new food product. Do you want to better understand the food safety principles behind your process? Do you need help with product development for your current or future food product? Propel your business to the next level by delving into product development and food safety.