Culinology® Workshop: Safety, Regulations, Packaging and Sensory Evaluation of Food (Guelph, ON)

Distinct from other programs of its kind, this workshop incorporates a multidisciplinary approach that is structured to offer you a comprehensive learning experience. Relevant aspects of food reparation/manufacturing, food safety, security, regulations, packaging, shelf life and the sensory evaluation of food are woven together to provide you the key issues that span the life cycle of food production and consumption.

This course is the second in a four-part series of training programs focusing on the discipline of Culinology^®: the blending of culinary arts and the science of food. In partnership with the Research Chefs Association, this series provides the tools to fuse the properties of food ingredients with culinary techniques. In addition, if you are interested in becoming a Certified Research Chef *, participation in this course and the GFTC Culinology series will help in preparation for the certification exam.

This unique and intense three-day workshop will discover:

• Good manufacturing practices and Hazard Analysis and Critical Control Points (HACCP)
• Hazards (biological, physical and chemical) that are a threat to safe food
• Packaging and its impact on shelf life and other attributes of food
• Practical applications of sensory evaluation of food