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Workshops 2014



Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP): January 30 and 31, 2014 (16 hours) The Health Department requires that any person in charge of a process plant located course approved Good Manufacturing Practices. Establishments engaged in food production need to have a written plan that describes the procedures carried out daily: before the start of operations, during operations and after operations to prevent direct contamination or adulteration of product. This system is important as it eliminates the potential dangers of ensuring hygienic food production processes for food production.

Traceability and Retreats: February 13, 2014 (4 hours) It is required that a process plant has a tracking system and a program of functional withdrawal if necessary

Hazard Analysis and Critical Control Points: February 19 to 21, 2014 (24 hours) The new regulations of the FDA FSMA requires that everyone who produces, processes, transports and stores have a food safety plan based on HACCP principles. Every plant processes meat, poultry, processed egg products, juices and fish have a written and documented plan. This course presents the principles of HACCP

Good Agricultural Practices and Preventive Controls: March 5 to 7 March 2014 The safety control begins on the farm. This course is recommended and is required by the Department of Health if for any producer of fruit and vegetables

Safe Quality Food (SQF); April 25 and 26, 2014 Quality and safety systems that comply with global certificates.

School Improvement Process Food and Acidified Low Acid: June 9 to 12, 2014 The Institute of Food Safety for the Americas of the College of Agricultural Sciences will offer RUM during Acidified Foods : Principles of Thermal Processing Control , and acidification . This course is offered in accordance to the regulations of the Federal Food and Drug Administration , 21 CFR 108.113 and 114 which states that operators of autoclave processing systems , aseptic packaging and the container closure inspectors plant where packaged and thermally processed low-acid foods and acidified foods in hermetically sealed containers , must be supervised by a person who has successfully completed the course in a school of instruction in these matters better known by its English name "Better Process Control school" . Since 1975 the Mayagüez Campus is authorized by the Federal Food and Drug Administration to offer this course in Spanish .

Food Microbiology Workshop: This workshop is designed to provide students with hands on experience in basic food microbiology laboratory techniques. Introduction of concepts such as: cross contamination, detrimental and beneficial aspects of microorganisms in foods, isolation of microorganisms from food samples with emphasis on coliforms, E. coli, Staphylococcus aureus, isolation of microorganisms based on temperature requirements, and a demonstration on rapid methods for the detection of pathogens.

Food Chemistry Workshop: This workshop is on food chemistry and on food analysis of the principal components of foods. Students will be exposed to concepts and techniques used in the design of the nutritional facts of food labeling and the importance of understanding such information. The role of food chemists in the development, improvement and stability of foods and beverages will be emphasized. Laboratory practices will include experiments to demonstrate the effect of processing on the appearance, taste, aroma, freshness, and vitamin content of foods.

Food Sensory Analysis Workshop: This workshop will provide participants with an introduction to the topic of food sensory analysis from a practical perspective. Activities will include: the five senses, the contribution of each of the three main factors involved in the process called vision, the concept of sensory panels, food texture and flavor, the two-cycle test and the interaction between aroma, taste and trigeminal factors. All the information is to be integrated into a discussion about the implications andapplications of sensory analysis on quality control and product development efforts.

Food Fermentation and Biotechnology Workshop: This workshop will consist of intensive training on food fermentation and related unit operations in the food industry. Students will be exposed to: concepts and techniques used in the production of cheese, yogurt, sauerkraut, vinegar, beer, wines, and distilled spirits, and the use of microorganisms for waste treatment. Exercises will include the management of inoculums, correct preparation of raw materials, aseptic practices during the different processing steps, separation process techniques, and other final processing steps.


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