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October 2017

Hazard Analysis and Critical Control Point (HACCP) Training

October 4, 2017 @ 8:00 am - October 5, 2017 @ 5:00 pm
Lane Agri-Park, 315 John R. Rice Blvd.
Murfreesboro, TN 37129 United States
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$350.00

Purpose​ The Hazard Analysis and Critical Control Points (HACCP) workshop will help food manufacturers learn about the HACCP principles and have a hands on opportunity to apply this knowledge with oversight of instructors that are experts in this field. This course is offered as a 2 day workshop. Please contact Nathan Miller (Nathan.Miller@tennessee.edu; (865)974-7287) if you would like more information. Who should attend? ​Personnel working with food manufacturers processing meat and poultry, especially those with food safety, quality assurance, or…

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IFT Vol Section Meeting

October 19, 2017 @ 5:30 pm - 7:30 pm
IFT Vol Section, 2510 River Dr
Knoxville, 37996 United States
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Guest Speaker: Dr. Roger Clemens Effective Communication Based on High-Quality Evidence ***This event is sponsored by the IFT Section Lecture Series*** "Dr. Roger Clemens is an Adjunct Professor of Pharmaceutical Sciences and Associate Director of the Regulatory Science Program at the University of Southern California’s School of Pharmacy. He is an expert in nutrition, food technology, and public health communication, among many other specialties. Dr. Clemens is a member of the Board of Directors and a Past-President of the Institute of…

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February 2018

Produce Safety Alliance Grower Training Workshop

February 15 @ 8:00 am - 4:30 pm
$50
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March 2018

Recordkeeping for Successful Value-Added Enterprises

March 13 @ 9:00 am - 4:00 pm
Memphis, TN
$20.00

SPRING HILL, Tenn. ― Keeping good business records is critical for any value-added farm business, says Hal Pepper, Financial Analysis Specialist with University of Tennessee Extension. “Direct marketers, food processors and agritourism operators who keep good records are better able to analyze their costs and returns and evaluate market outlets.” In December of this year and March 2018, Pepper along with Les Humpal, Dallas Manning and Danny Morris from UT Extension will present a seven-hour workshop designed to help farmers…

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Recordkeeping for Successful Value-Added Enterprises

March 14 @ 9:00 am - 4:00 pm
Franklin, TN
$20.00

SPRING HILL, Tenn. ― Keeping good business records is critical for any value-added farm business, says Hal Pepper, Financial Analysis Specialist with University of Tennessee Extension. “Direct marketers, food processors and agritourism operators who keep good records are better able to analyze their costs and returns and evaluate market outlets.” In December of this year and March 2018, Pepper along with Les Humpal, Dallas Manning and Danny Morris from UT Extension will present a seven-hour workshop designed to help farmers…

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Recordkeeping for Successful Value-Added Enterprises

March 15 @ 9:00 am - 4:00 pm
Knoxville, TN
$20.00

SPRING HILL, Tenn. ― Keeping good business records is critical for any value-added farm business, says Hal Pepper, Financial Analysis Specialist with University of Tennessee Extension. “Direct marketers, food processors and agritourism operators who keep good records are better able to analyze their costs and returns and evaluate market outlets.” In December of this year and March 2018, Pepper along with Les Humpal, Dallas Manning and Danny Morris from UT Extension will present a seven-hour workshop designed to help farmers…

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Food For Profit

March 15 @ 9:00 am - 4:00 pm
Unicoi, TN
$10.00

SPRING HILL, Tenn. ― Farmers and gardeners may use their vegetables, fruits, herbs, nuts, honey or other farm products to make jams and jellies, salsas and chow chows, juices and wines, breads, pies or any number of other value-added products. “Turning products into profit, however, takes planning and patience,” says Megan Bruch Leffew, marketing specialist with University of Tennessee Extension’s Center for Profitable Agriculture. “There is a lot more to consider than most people initially think.” “Whether you are canning,…

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Food For Profit

March 21 @ 9:00 am - 4:00 pm
Centerville, TN
$30.00

SPRING HILL, Tenn. ― Farmers and gardeners may use their vegetables, fruits, herbs, nuts, honey or other farm products to make jams and jellies, salsas and chow chows, juices and wines, breads, pies or any number of other value-added products. “Turning products into profit, however, takes planning and patience,” says Megan Bruch Leffew, marketing specialist with University of Tennessee Extension’s Center for Profitable Agriculture. “There is a lot more to consider than most people initially think.” “Whether you are canning,…

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April 2018

Better Process Control School (BPCS) – Acidified Foods Only

April 17 @ 8:00 am - April 19 @ 5:00 pm
Brehm Animal Science, 2510 River Dr
Knoxville, TN 37996 United States
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$500

Purpose​​ Federal requirements state that operators of retorts, processing systems, aseptic processing and packaging systems, and container closure inspectors be under the operating supervision of someone who has successfully completed a course of instruction in these matters.  Better Process Control School (BPCS) is a course that has been approved by the Food and Drug Administration as well as the United States Department of Agriculture for processors of acidified and low acid canned foods. This course is offered online as well…

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Better Process Control School (BPCS) – Complete Course

April 17 @ 8:00 am - April 20 @ 12:00 pm
Brehm Animal Science, 2510 River Dr
Knoxville, TN 37996 United States
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$600

Purpose​​ Federal requirements state that operators of retorts, processing systems, aseptic processing and packaging systems, and container closure inspectors be under the operating supervision of someone who has successfully completed a course of instruction in these matters.  Better Process Control School (BPCS) is a course that has been approved by the Food and Drug Administration as well as the United States Department of Agriculture for processors of acidified and low acid canned foods. This course is offered online as well…

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May 2018

FSPCA Preventive Controls for Human Food Qualified Individual Training (FSPCQI)

May 30 @ 8:00 am - June 1 @ 12:00 pm
The University of Tennessee Visitor Center, 2712 Neyland Drive
Knoxville, TN 37916 United States
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$600.00

Purpose​ The Preventive Controls for Human Foods Qualified Individual Training provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations and to be recognized as a Preventive Controls Qualified Individual (PCQI). This 2 1/2 day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of…

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June 2018

Hazard Analysis and Critical Control Points (HACCP) Training

June 26 @ 8:00 am - June 27 @ 5:00 pm
The University of Tennessee Visitor Center, 2712 Neyland Drive
Knoxville, TN 37916 United States
+ Google Map
$600

Purpose​ The Hazard Analysis and Critical Control Points (HACCP) workshop will help food manufacturers learn about the HACCP principles and have a hands on opportunity to apply this knowledge with oversight of instructors that are experts in this field. This course is offered as a 2 day workshop.  Please contact Nathan Miller (Nathan.Miller@tennessee.edu; (865)974-7287) if you would like more information. Who should attend ​Personnel working with food manufacturers processing meat and poultry, especially those with food safety, quality assurance, or quality compliance…

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October 2018

Food Science Curriculum Advisory Board Meeting

October 1 @ 8:00 am - 4:00 pm

The board will meet to review the the relevance of the curriculum and learning outcomes for our Food Science courses. We hope to receive critical feedback from alums and employers. The goal is to ensure that our students are receiving the education and experiences necessary for success after graduation. If you are an alumni or employer and are interested in participating please contact Jessica Black (jblack8@utk.edu) or by phone 865-974-7199.

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EHEDG Advanced Course on Hygienic Design for Food Processing Equipment

October 2 @ 8:00 am - October 4 @ 3:00 pm
Brehm Animal Science, 2510 River Dr
Knoxville, TN 37996 United States
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$1,395

What is EHEDG? Hygienic design of equipment and facilities is one of the main tools that food, pharmaceutical and cosmetics companies have in order to achieve their final aim of guaranteeing the safety of the products they manufacture. These industries and food equipment manufacturers should be aware of the importance of hygienic aspects in the activities they carry out. EHEDG (European Hygienic Engineering and Design Group) provides practical guidance on hygienic engineering for manufacturing safe and wholesome food. Founded in…

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