Outreach & Workshops
Publications
Publications covering food science topics ranging from food safety to food manufacturing and even home winemaking are available on our Extension Publications page.Outreach Web Sites
Food Entrepreneurship Engagement Program
Food Safety : It's in Your Hands Materials on Hazard Analysis Critical Control Point
programs and Good Manufacturing Practices. For further information contact Dr. Richard Linton.
Good Agricultural Practices (GAPS) Information for Extension Educators
A collaborative project by Cornell, Purdue, and 14 other land grant universities.
Indiana Wine Grape Council Specializing in enology, marketing, and viticulture, the Indiana Wine Grape
Council strengthens and promotes Indiana's wine industry.
Retail Food Safety Information for Extension Educators Materials on Food Safety in
retail environments
For further information contact Dr. Richard Linton.
Workshops
This brochure describes the workshops and services offered by Purdue Food Science for the Food Industry and Food Entrepreneurs.
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Food safety is one of the most important issues currently faced by food service and retail food establishments. To ensure that retail food establishments have access to the information they need to safeguard their customers, the Cooperative Extension Service of Purdue University is offering new food safety training and manager certification programs. Three nationally recognized Retail Food Manager's Certification courses, including 1) Essentials of Food Safety and Sanitation, 2) SuperSafeMark, and 3) ServSafe, are offered monthly throughout the state. A-2-hour program for sub-management level workers, called "Food Safety Day" is also now available. Click here for more details. |
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Hygienic Design of Food Processing Equipment: A Workshop on Principles and Test Methods
This workshop covers the basic hygienic design principles of food processing equipment to improve food safety and minimize down time, maintenance, and cleaning costs. The 3A standards and EHEDG guidelines will be compared. The process of equipment certification according to EHEDG criteria and laboratory testing will be explained and demonstrated in Purdue’s new testing facility. Attendees will gain practical and theoretical un-derstanding of hygienic design and the benefits for manufacturers and users of food processing equipment. Attendees will be able to identify non-hygienic features, improve equipment designs, and make better informed decisions about equipment purchases.
Brochure
Online Registration
HACCP Roundtable
The HACCP Roundtable is a continuation of the Indiana State Poultry Association’s Food Safety Roundtable series. This one day program provides a morning forum for processors to discuss food safety and current daily challenges in meeting federal and state food processing regulations. After lunch, representatives from the federal (USDA-FSIS) and state (Indiana Board of Animal Health) inspection programs will be available to answer questions and provide explanation on current inspection policy. The benefit of this first hand knowledge is that it allows one to improve compliance with the processing regulations for meat, poultry, and egg products.
For more information, see the HACCP roundtable brochure.
An Introduction to Starting a Specialty Food or Food Ingredient Business in Indiana
Developing and selling specialty ingredients and foods is one alternative for homemakers and farmers to add value to Indiana commodities. This workshop was developed to serve as a comprehensive overview of the issues associated with starting a specialty food business in Indiana. The overall purpose of this workshop is to provide knowledge and contacts/resources about starting a new food business in Indiana through formal lectures and question and answer sessions with speakers and entrepreneurs as well as written materials with information and resources .
To learn more, see the brochure.
Online Food Sanitation Course - FS591A
Food Sanitation is a distance education course administered through the Department of Food Science. The course is a three credit hour class that is designed for traditional college students as well as satisfying continuing education requirements for distance education learners in an industry setting. Graduate student credit requires completion of an additional project. Please consult Dr. Keener regarding the specifics of this requirement. This course provides an introduction to hygienic practices, requirements for sanitation programs and modern sanitation practices in food processing facilities.
Please see the brochure for more information.
Aseptic Processing and Packaging Workshop
The Aseptic Workshop at Purdue University incorporates a lecture and "hands on" laboratory format to review the essential scientific and engineering principles relevant to applying the aseptic technology. The "hands-on" activities include simulated process demonstrations, packaging integrity tests, testing methods in chemistry and microbiology, and displays of equipment components used in aseptic processing. The topics presented are an overview of aseptic processing and packaging, microbial principles applied to aseptic processing, chemical considerations, principles of thermal processing and thermobacteriology, equipment features, packaging considerations and assessment the package's sealing integrity, and determination of a quality assurance program for a review of compliance issues relative to commissioning an aseptic system.
The Department has been a recognized leader in aseptic processing, starting with Dr. Phil Nelson's bulk aseptic storage in the late 1960s. In 2007, we held our 24th annual Aseptic Workshop open to the general public. Upon demand, Purdue Food Science can customize the workshop to fit your individual company's needs. Please contact Steve Smith at (765) 494-7706 or via email at smithrs@purdue.edu for further questions on having a customized workshop.
2008 Aseptic Workshop Brochure2008 Aseptic Workshop schedule
Register for the workshop.
Online registration for 2008 Aseptic Workshop
An Introduction to Food Processing Plant Sanitation
- October 16, 2008
The workshop is a one day introduction to United States Department of Agriculture – Food Safety and Inspection Service sanitation requirements for meat, poultry, and egg product processors. It provides an overview of the Standard Sanitation Operating Procedures, selection of cleaners, sanitizers, employee training and sanitation program validation.
This course is recommended for plant managers, quality assurance, sanitation supervisors and other personnel involved in managing daily sanitation activities in meat and poultry processing plants. In this course, participants will learn about sanitation requirements, how to train sanitation crews, and how to validate sanitation programs.
To learn more, see the brochure.
Better Process Control School
- Offered Annually in the spring
The Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified foods in closed containers. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This school satisfies the training requirements specified in both the FDA and USDA regulations.
The Better Process Control School Brochure is available in PDF format.
Form to request a duplicate certificate.
Development and Implementation of HACCP and Prerequisite Programs
- October 13, 2008 through October 15, 2008
This course provides instruction for developing Hazard Analysis Critical Control Point (HACCP) programs for the meat/poultry/egg and fruit/vegetable industries. The 2 ½ day workshop focuses on providing the participant with a better understanding of how to develop and implement food safety management programs through HACCP, and prerequisite programs including : Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), Good Agricultural Practices (GAPs), Best Management Practices for Animal Production, as well as general hygiene and sanitation practices. This workshop will include an overview of foodborne hazards and prevention strategies, an understanding of HACCP principles, and an awareness of the regulatory requirements for HACCP programs. A customized tract will be offered for meat/poultry/egg industry participants and another tract for participants representing the fruit/vegetable industry. This workshop is well suited as an introductory course for first time participants and as a good update for participants that have already had HACCP training. The instructor team has been working together for more than 10 years. Collectively, they offer a wide range of expertise and have experience in working with different types of food manufacturers. For further information about the program, please contact Kiya Smith (765) 496-3827 or Dr. Richard Linton (765) 494-6481.
» Brochure
» Registration Form
For More Information
Kiya Smith or Richard Linton
Department of Food Science
Food Science Building
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009
Phone: 765 496-3827 or 800 829-3319
Fax: 765 494-7953
E-mail: kiya@purdue.edu or linton@purdue.edu
Location:
John S. Wright Forestry Center
1011 North 725 West
West Lafayette, IN 47906