Food Events

Audience
Supervisors of thermal food processing operations, acidified food processing operations, and food container closure operations.
Please note: The two-day course is for acidified foods processing and glass container closure operations only.

Purpose
Each processor of low-acid or acidified foods is required to operate with a certified supervisor on hand at all times during processing. This school provides the necessary training to certify supervisors of such processors.

Certification
The Oregon State University Better Process Control School is approved by the FDA and follows the prescribed course of instruction for certification. The two-day course addresses operations of acidified food processing systems, glass packaging systems and container closure inspection. In addition to the first two days, the four-day course addresses operations of retorts, low acid food processing systems, aseptic processing and packaging systems and container closure inspection.

Examinations are given for each section and are standardized by the Food Processors Institute with the approval of the FDA who specify 70% as a passing score.

The FDA receives a list of names of individuals who have passed the prescribed course. Participants who pass receive a certificate issued by Oregon State University. In addition they may provide a waiver to have their grades forwarded to their employer.

Location, lodging, and registration information is available at: http://oregonstate.edu/dept/foodsci/extservices/2013_AFS_BPCS_reginfo.htm

Thank you for your interest in the US Student Fulbright program. Fulbright grants are for research, teaching, project or course work in any eligible country.

For more information, please contact LeAnn Adam, OSU Fulbright Program Adviser leann.adam@oregonstate.edu and see our Fulbright information page.   

See: press release for competition opening.

Want to know more about repaying your student loans? Who do I send payments to? What happens after I graduate? When do I start paying my loan back? Where can I find options on consolidation? Why is it important to communicate with my lender? How can I find options if I can’t start repayment right away? Bring your lun, bring a friend! This workshop is open to all students!

Workshop Objectives
To provide an overview of the prerequisite programs (GMPs, SSOPs) as a foundation for developing HACCP based food safety plans. Participants will work in teams and go through the process of establishing a HACCP based food safety plan for a specific food product.

This program will provide information for participants to begin to prepare to come into compliance with the FDA’s mandate to require comprehensive, prevention based controls across the food supply.

Who Should Attend
This workshop is targeted at food processors to assist them in developing HACCP based food safety plans.

Location, lodging, and registration information available at: http://oregonstate.edu/dept/foodsci/extservices/2013_HACCP_reginfo.htm

Diet and Optimum Health 2013 will emphasize dietary and lifestyle approaches to improving human health and preventing or treating disease, including dietary supplements, micronutrients, and antioxidants.
Saturday May 18 is especially for the public, with morning presentations by renowned scientists focusing on whole food approaches to disease prevention; lunch with LPI researchers; afternoon  tours of our beautiful new home, the Linus Pauling Science Center, and a visit to the Oregon State University Libraries Special Collections & Archives Research Center, for unique glimpses into Dr. Pauling's life and work.
note: for programs/schedules for scientific sessions and for the public day, please see the website

Diet and Optimum Health 2013 will emphasize dietary and lifestyle approaches to improving human health and preventing or treating disease, including dietary supplements, micronutrients, and antioxidants. Saturday May 18 is especially for the public, with morning presentations by renowned scientists focusing on whole food approaches to disease prevention. The conference includes scientists and health professionals in biochemistry, nutrition, preventive medicine, public health, endocrinology, cardiology, oncology, and gerontology. We anticipate a strong scientific look at the cutting edge of nutrition research. The program features individual sessions including:

• Omega-3 Fatty Acids, Fatty Acid Oxidation and Cardiovascular Health
• Diet and Epigenetic Impacts on Disease and Aging
• Vitamin D—Health Benefits Beyond Bone
• Health Effects and Mechanisms of Action of Xanthomumol
• Health Benefits of Vitamin C: Beyond Scurvy
• Micronutrients in Fertility and Pregnancy
• Whole Food Approaches to Disease Preventio

May 16 - Preparing for Audits - Bellevue, WA
Register BY April 30, 2013, to avoid late registration fees

Preparing for Audits – A session that allows beginning team members to become familiar with HACCP and quality program requirements for certification.  The emphasis is on looking at your current program working with others from your plant compared to standard requirements.  This session looks at why these items are important and what the rationale is for all the paperwork.  We will also look at specific observations one should make while doing the monthly in-plant audits.

Location and registration information available at: http://oregonstate.edu/dept/foodsci/2013Core_reginfo.htm

May 15 - Preparing for Audits - Portland
Register BY April 30, 2013, to avoid late registration fees

Preparing for Audits – A session that allows beginning team members to become familiar with HACCP and quality program requirements for certification.  The emphasis is on looking at your current program working with others from your plant compared to standard requirements.  This session looks at why these items are important and what the rationale is for all the paperwork.  We will also look at specific observations one should make while doing the monthly in-plant audits.

Location and registration information available at: http://oregonstate.edu/dept/foodsci/2013Core_reginfo.htm

May 14 - Preparing for Audits - Roseburg
Register BY April 30, 2013, to avoid late registration fees

Preparing for Audits – A session that allows beginning team members to become familiar with HACCP and quality program requirements for certification.  The emphasis is on looking at your current program working with others from your plant compared to standard requirements.  This session looks at why these items are important and what the rationale is for all the paperwork.  We will also look at specific observations one should make while doing the monthly in-plant audits.

Location and registration information available at: http://oregonstate.edu/dept/foodsci/2013Core_reginfo.htm

Please see press release for competition opening. 

General information meetings to be held:
Thursday May 9
12-1 PM
Heckart Lodge 205

Tuesday May 21
3-4 PM
Heckart Lodge 205

Monday June 3
12-1 pm
Heckart Lodge 205 

For more information, please contact LeAnn Adam, OSU Fulbright Program Adviser (leann.adam@oregonstate.edu) or visit our Fulbright information page.  

About this workshop...
Join us for this one-day sensory workshop where we will explore  some of the most common faults that can occur during winemaking such as reduction and taints from Brettanomyces. This workshop is sensory based focusing on recognizing and exploring the sensory impact of these faults in wine.

Location and registration information is available at: http://oregonstate.edu/dept/foodsci/extservices/Wine_Sensory_reginfo.htm