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Food labeling requirements in the U.S. are already complex, and you need to stay ahead of the curve as they are being redefined. Upcoming implementation of the 2016 FDA changes to the Nutrition Facts Label and the forthcoming regulations responding to the 2016 federal biotechnology (GMO) disclosure law are just some of the major regulatory and policy changes that are impacting the food & beverage industry. In addition, as product developers reformulate to react to the prevailing drivers of the marketplace (e.g., clean/clear labeling, corporate social responsibility, and responsible sourcing) they need to understand the regulatory implications.

This course will provide you with the foundation needed to be aware of the required, and permitted, contents of food labels and labeling, as well as to identify emerging issues relating to labeling content.

What previous attendees say:
“This labeling course has exceeded my expectation. I came in expecting that the class would be monotonous, but that was not the case. It was a lot of materials that we covered in 2 days, but at the end I went home with a better understanding about the subject.”

“I really enjoyed that the presenters incorporated humor and anecdotes into their presentations, as it made topics that are dry much more interesting.”

“Very helpful especially for people that are non-food scientists. Serves as a good guide on issues to look out for in labeling.”


REGISTRATION: This course has reached capacity. Please complete the form at the following link and we"ll contact you 1) if any seats become available or 2) when we schedule it again. http://info.ift.org/sold-out-ift17-short-course-0

IFT Members: $780
Non-Members: $945
Student Members: $375
All rates to increase $100 after May 12, 2017.
Course registration includes continental breakfast, lunch, afternoon beverages, training binder, and certificate of completion.
Registration and Ticket required. $35/person. Click here to register for this event!
The food industry is being challenged daily on various food safety and quality issues, which often happen unexpectedly and with high cost or risk associated. One common example is foreign materials (including foreign chemicals/microorganisms and foreign objects) or contaminations, which frequently surface both from food manufacturing and consumers. Other problems involving processing or quality (i.e. off color, off flavor, off odor, change of physical properties, sedimentation, loss of ingredient functionality, adulteration, etc.) could be easily perceived as a food safety issue by normal consumers. Therefore, it is vital for the food industry to address these issues before the product reaches the market. However, investigation of these problems and to find the root cause and solution involve not only time and effort, but also extensive scientific knowledge and advanced technologies.

Due to the limitation of resources and capabilities, analytical labs across the food industry often focus food-forensics investigations on specific areas, such as foreign material ID. The broad definition of food forensics covers most of the unexpected, unusual, and urgent safety and quality issues in food production. This symposium aims to bring scientists and experts from both the food industry and academia together to share learnings and experiences on food forensics. The invited presentations will focus on the development of new tools, methodologies, and investigation processes to solve forensic problems such as foreign materials/contaminations, off color, off odor, loss of functionality, etc. Discussions on food forensic investigation strategy and the application of criminology forensic science to food problems will also be covered. The session will benefit those who work in food production, food safety, quality control, and technical services, as well as regular food consumers.
We will be discussing the role of predictive modeling in preservation systems, ionic strength calculations, physical and chemical interactions, spoilage and pathogen microbial modeling and how different food solutions can be used and how they work, different application methods and pros/cons.