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This course will train food processors principles of acidifications, and container closure evaluation programs for low-acid and acidified canned foods as required by FDA regulations in CFR 108, 113 and 114. The purpose of these regulations is to help ensure the safety of consumers by training producers. This course will satisfy both USDA and FDA requirements.
Better Process Control School will be taught by faculty members from the Department of Food Science at UMass Amherst. Dr. Sam Nugen, Dr. Julie Goddard, Dr. McLandsborough and Extension Specialist Amanda Kinchla, M.S, bring together academic and industry experience as well as expertise in food microbiology, processing and packaging.
This event is sponsored by UMass Extension, UMass Department of Food Science and Grocery Manufacturers Association (GMA Science).
Click here for a preliminary agenda.
Full Program (including Acidified & Low Acid) - January 6th - 9th
Early Bird: $750 After December 23: $850
UMass SRA Early Bird: $650 UMass SRA after December 23: $750
Acidified Food Program Only - January 6th - 7th
Early Bird: $450 After December 23: $500
UMass SRA Early Bird: $375 UMass SRA After December 23: $425
Note: All UMass Strategic Research Alliance Members receive a $100 registration discount on the full program and a $75 discount on the Acidified program. We offer a $50 discount when 3 or more participants register from the same company - contact the Registration office at 413-577-8102 for details on this discount.
Interested in a scholarship? Click here to learn more about the BPSC Farm Scholarship.