If you develop, process, distribute, or sell food for a living, it is crucial to have an understanding of the following food microbiology topics: * Which pathogens are most likely to cause trouble * When and why they threaten product and customer safety * How to best manage and control the risks posed by these organisms This two-day Practical Food Microbiology course covers all of these subjects and much more! Our team of expert instructors will take you step-by-step through the science and practice of food safety microbiology. If you have never taken a food micro class, we will teach you the most critical points for food safety applications. You will learn which environmental factors influence the growth of pathogens and spoilage organisms in food, how to avoid microbial contamination, and how to produce safe food products. Even if you have experience in the area of food safety microbiology, you will benefit from attending this course! Advance your understanding of when and how to use new and powerful (but often abused and misunderstood) tests, tools, and models. Learn to make better choices by understanding the limits and applicability of data produced, as well as the danger of starting with ill-considered assumptions! By attending this course, you will also learn how to implement a successful, state-of-the-art HACCP (Hazard Analysis Critical Control Points) system to identify points of contamination risk in the food manufacturing process. Our instructors will cover how to control and monitor those risks and how to take corrective actions. (For more in-depth training on this food safety topic, check out our 3-day HACCP Plan Development for Food Processors course.) Whether you are looking for an introduction to the subject of food microbiology, need a refresher to strengthen your foundational knowledge of the topic, or are seeking insights to help you solve microbiology problems with your food products, you will leave this course with new information to keep your food products safe.

In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced. Statistical methods are important tools employed in both food science and sensory/consumer science applications, and the Statistics for Food Scientists course includes topics that cover applications in both of these areas. This one-day intensive refresher course is led by Frank Rossi, one of the food industry's most experienced statistical specialists and an expert in the delicate art and science of mixing food and numbers. Through a case-based approach, he and his colleague Viktor Mirtchev will refresh your knowledge of fundamental statistical concepts and help you gain a better understanding of the common applications of statistics in food science. Featured Topics include: * Descriptive Statistics and Graphical Interpretation * Analysis of Variance (ANOVA) * Regression * Statistical Process Control (SPC) * Gage Repeatability and Reproducibility * Sampling * Statistical Design of Experiments (DOE) NOTE: Understanding sensory qualities is another important way you can increase a food product's chance of success. Maximize your training time at Rutgers and attend our 2-day Sensory Evaluation class immediately before taking this class!

Great food products delight many senses all at once. In fact, the sensory quality of a food product is the single most important factor influencing its success in the marketplace. You can increase the chances of a product's success in today's food and pharmaceutical markets if you can understand and measure the sensory quality of foods. Build your sensory evaluation skills and develop a greater understanding of the science behind food aroma, taste, color, and texture in this 2-day class. Through lectures and hands-on demonstrations, you will: * Examine the pros and cons of different food sensory tests, set up testing procedures, and evaluate real products * Develop the practical skills necessary to set up your own discrimination tests, create testing protocol, apply real test procedures, and interpret what the results mean for your food product * Learn how to evaluate the sensory quality of food products using statistical descriptive analysis * Perform statistical tests using easy-to-learn steps and then progress to more complex assessment techniques This course includes a special visit to the Rutgers University Food Science Department and a tour of their sensory evaluation laboratories. You will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there. Ask questions and see research related to concepts just learned in the classroom! NOTE: A background in statistics is NOT required for this course. For more advanced food science statistical training, be sure to register for Making Sense of the Numbers: Statistics for Food Scientists on September 28, 2018.

Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training! Advance your career by attending our food science short course. In minimum time, you will: * Build your value by expanding your range and depth of skills with a quick infusion of targeted food science education * Learn from the best instructors from both the food industry and Rutgers University, covering key points in food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition, microbiology, and processing * Gain the skills and vocabulary you need to better understand, develop, and promote your food products in a competitive market * Be introduced to the core competencies that all good food scientists must master (Our course aligns with the Institute of Food Technologists' Core Competencies in Food Science grid.) * Earn Certified Food Scientist (CFS) recertification contact hours (CH) and NJ Public Health Continuing Education Contact Hours (CEs).

2017 Shingo Manufacturing Summit

If you’re in manufacturing and want continuous improvement, you belong at this summit. Learn how managers and leaders can make big transformations in their organizations using the principles of the Shingo Model. Learn what leaders and managers like you have done to make notable improvements to their organizations. You’ll hear experienced leaders as keynote speakers and in break-out sessions where you can join the discussion.

Attend just the site tours, or just the two-day summit, or just the two-day workshop, or all of the events.

See agenda here: https://events.shingo.org/#!/events/a1B1200000SU9NBEA1/agenda/a16120000…

Manufacturing Workforce 4.0: A Symposium on Skills for the New Economy

Tuesday, July 11, 2017, 8 a.m. to 3 p.m., in Washington, D.C.

Join leading manufacturers and thought leaders for this national conversation on skills, training, education, and opportunity for our current and future workforce.

This one-day event for manufacturing executives, human resources managers, and community partners will feature:
• Provocative panels on technology, competitiveness, and the growing skill needs in modern manufacturing
• A framework to grow the emerging and incumbent manufacturing workforce
• Workshops on cost-effective and replicatible solutions companies and regions can put into action

Learn more at:  http://www.themanufacturinginstitute.org/About/Events/Calendar-Events/2…

Contact: Brent Weil at bweil@nam.org, or Sybil Hayes, executive assistant to the Institute’s president, at shayes@nam.org

OPEX Week: Business Transformation World Summit 2017
• 10 new themes, 12 new tracks, 21 new workshops, 25 interactive discussion groups, and two new corporate leaders boardroom sessions
• Providers and practitioners showcase case studies, key benchmark, and solutions. Join in for short, sharp, and actionable insight into the latest tools and techniques available and how they can benefit you.
• Listen to examples of previous attendees on how they have taken their OpEx journey to the next level through attending the 2016 event.
• Site tours and more

Download agenda: https://www.opexweek.com/agenda-download

Contact Vrinda Nathany, senior marketing manager at Process Excellence (PEX) Network via Twitter: @VrindaNathany.
Vrinda on LinkedIn: https://www.linkedin.com/in/vrindanathany?authType=name&authToken=aTv6&trk=prof-sb-browse_map-name

The Advanced Materials for Automotive includes a pre-conference workshop day and a two-day summit, brought to you by Automotve iQ, a division of IQPC. It will cover the latest materials that are being used for automotive design and practical steps for integrating them into mass production. Find out how your organization can achieve manufacturing and assembly optimization while incorporating brand new and advanced materials.

Speaker list: https://www.advancedmaterialsforauto.com/speakers

Download agenda: https://www.advancedmaterialsforauto.com/agenda-mc

For sponsorship information, contact Stephen Aponte, the sponsorship marketing manager, at 212-885-2264 or email him at Stephen.Aponte@iqpc.com.

“Data Integrity: The Key to FDA and GMP Compliance” is an interactive workshop presented by John Avellanet, the lead author of several certification courses on good manufacturing practices and quality system regulation supplier management for the U.S. Regulatory Affairs Professional Society.

Day 1 agenda: http://www.fdanews.com/fdadataintegrityDay1

Day 2 agenda: http://www.fdanews.com/fdadataintegrityDay2

“Medical Device Regulation in 2017: Crossroads Ahead?” is an interactive FDAnews summit.

Agenda: http://www.fdanews.com/mdregulationin2017Agenda

Speakers: http://www.fdanews.com/mdregulationin2017Speakers

Register: http://www.fdanews.com/mdregulationin2017Register