The University of Massachusetts Amherst

Short Courses

FSPCA Preventive Control for Human Food Certification Training

Event date/time: Tuesday, May 10, 2022 - 9:00am to Thursday, May 12, 2022 - 2:00pm

Event Type: In-person

Event location: IALS Conference Center, UMass Amherst, 240 Thatcher Road

Price: $600.00

How to Participate: This is an in-person training program that includes 20 hours of instruction. The participant manual, lunch, coffee breaks, and certificate fees are included with the registration fees.

Registration Deadline: Friday, April 29, 2022 - 11:59pm

For more information and registration, please click here.

FSPCA Preventive Controls for Human Food Certification Training

 
Event date/time:  November 18th 8:30AM to 5:30PM, 2019 
Event location: Life Science Laboratories rooms S320 and S330, 240 Thatcher Way, Amherst, MA 01003

COURSE DESCRIPTION: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” To complete the course, a participant must be present for the entire workshop and actively participate in all of the presented exercises.

Short Course: Lipid Oxidation & Antioxidant, March 21-22, 2019

This course will present the fundamentals of lipid oxidation from leaders in food science!  

Course topics will include:

  • Fundamentals of lipid oxidation
  • Antioxidant mechanisms
  • Oxidation of bioactive lipids
  • Methods to measure oxidation
  • Antioxidant strategies
  • Oxidation of bioactive lipids
  • Methods to measure oxidation
  • Antioxidant strategies
  • Oxidation in food systems including frying oils, emulsions, low moisture foods, powders and meats
  • Health impact of lipid oxidation products
  • Poster sessions showcasing the latest research advancements

This program is sponsored by Kalsec®, Inc., the UMass Institute of Applied Life Science and UMass Food Science Extension.

Course Fees

Registration includes program proceedings, presentations, continental breakfast, lunch and a networking reception.

FSPCA Preventive Control for Human Food, March 12-14, 2019 -Certification Training Course

 

Course Description:

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” To complete the course, a participant must be present for the entire workshop and actively participate in all of the presented exercises.

Upon completion of this 20-hour (2.5 days) course, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI).

RAMAN & SERS for food application: December 13-14, 2018

Learn the fundamentals of RAMAN & SERS technology from Professor Lili He & her team in food science!

Course topics will include:

  • Fundamentals of Raman & SERS
  • Hands-on demonstrations
  • Applications in chemistry, biology and engineering nanoparticles
  • Equipment Demonstrations
  • Industry Application
  • Poster sessions showcasing the latest advancements in SERS technology 
     

Register now! Early bird rates available until October 15th 2018.

• Professional registration fee 

  • Early Bird: $925.00
  • After October 15th: $1025.00

• For registration information

please visit https://umass.irisregistration.com/Home/Site?code=SERS

or contact Amanda Kinchla: amanda.kinchla@foodsci.umass.edu

FSPCA Preventive Controls for Human Food Certification Training

Friday, October 26, 2018 - 8:30am to 4:30pm

COURSE ​DESCRIPTION: ​The ​Current ​Good ​Manufacturing ​Practice, ​Hazard ​Analysis, ​and ​Risk-based ​Preventive ​Controls ​for ​Human ​Food ​FDA ​regulation ​is ​intended ​to ​ensure ​safe ​manufacturing/processing, ​packing ​and ​holding ​of ​food ​products ​for ​human ​consumption ​in ​the ​United ​States. ​The ​regulation ​requires ​that ​certain ​activities ​must ​be ​completed ​by ​a ​“preventive ​controls ​qualified ​individual” ​who ​has ​“successfully ​completed ​training ​in ​the ​development ​and ​application ​of ​risk-based ​preventive ​controls.” ​This ​course ​developed ​by ​the ​FSPCA ​is ​the ​“standardized ​curriculum” ​recognized ​by ​FDA; ​successfully ​completing ​this ​course ​is ​one ​way ​to ​meet ​the ​requirements ​for ​a ​“preventive ​controls ​qualified ​individual.” ​To ​complete ​the ​course, ​a ​participant ​must ​be ​present ​for ​the ​entire ​workshop ​and ​actively ​participate ​in ​all ​of ​the ​presented ​exercises. 

Better Process Control School, ACIDIFIED PROGRAM, November 15 &16, 2017

This ​course ​will ​train ​food ​processors ​principles ​of ​acidification, ​and ​container ​closure ​evaluation ​programs ​for ​acidified ​canned ​foods ​as ​required ​by ​FDA ​regulations ​in ​CFR ​108 ​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 ​the ​faculty ​members ​from ​the ​Department ​of ​Food ​Science ​at ​UMass ​Amherst. ​ ​Dr. ​McLandsborough ​and ​Dr. ​Corradini ​and ​Extension ​Specialist ​Amanda ​Kinchla, ​M.S. ​bring ​together ​academic ​and ​industry ​experience ​as ​well ​as ​expertise ​in ​food ​microbiology, ​processing ​and ​packaging. 
For more information and registration go to: https://www.regonline.com/UMass_BPCS2017

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