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Please note: This event is IN-PERSON only
“What started as a PhD Project on the freezing of sheep milk for processing efficiency quickly evolved into a novel means of potentially freezing a wide range of liquid food products.
Hear Dr Jolin Morel, Callaghan Innovation, describe the three-year journey that resulted in several setbacks before finally discovering the unique behaviour of water crystals at around the freezing point that provided a new and efficient means of processing a wide range of liquid food products. Jolin’s presentation will explain how the new approach to freezing offers a wide range of benefits for food processors, particularly those of continuous freeze operations or as an important pre-processing step for freeze dry applications. “
EHEDG Basic Course - Hygienic Design Principles
Hygienic design of food manufacturing facilities, equipment and services is an essential, but often under-appreciated pre-requisite of HACCP-based food safety management programmes. Consequently, many food hygiene issues have hygienic design failings as a root cause, leading to high remedial and investigative costs, productivity losses, and in serious cases, product recalls. With proper knowledge and training these losses are entirely preventable.
WHO SHOULD ATTEND?
DISCOUNTS APPLY FOR:
For full details CLICK HERE
[NOTE: Course limited to 40 attendees but a minimum 20 attendees are required for the course to proceed. Registrations close 4 August]
EHEDG Advanced Course on Hygienic Design
This course will provide knowledge and insight into the hygienic design of equipment and and hygienic engineering aspects especially for the food, but also for the cosmetics, pharmaceutical, biotechnology and chemical industries.
WHO SHOULD ATTEND?
For the full course brochure and programme CLICK HERE
[NOTES: This course is limited to 24 attendees & registration closes 6th October]
PO Box 5574, Terrace End
Palmerston North 4441,