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Culinology 101 Workshop II (Canada)

Date:
09/24/2008 – 09/26/2008

Culinology 101 Workshop II:  Safety, Regulations, Packaging, and Sensory Evaluation of Food

 

Location:  Guelph Food Technology Centre, Guelph, Ontario, Canada

 

This 3-day course will introduce chefs to the basics of food safety, packaging and the importance of sensory evaluation techniques.  Topics include: Hazard Analysis Critical Control Points (HACCP), pathogens and food safety, naturally occurring hazards and man-made contaminants in food, packaging and shelf life, government regulations and labeling, biotechnology, the physiology of taste, organoleptic evaluation of foods, sensory test methods and statistical analysis.

 

Register for this event!
Contact Info: 
Tim Kline
(678) 303-3017
tkline@kellencompany.com

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RCA is managed by the Kellen Company, an employee-owned association management company providing association and meetings management, public relations, government affairs, marketing, web site development and graphic design services. Offices in Atlanta, New York, Washington, Tucson, Brussels and Beijing. www.kellencompany.com