Acidified Foods Course for Value Added Production

Posted on September 25, 2009 by in Business, Events, Farming Resources, Food Systems, Local Food, Marketing // 0 Comments

Acidified Foods Course Available, October 21-22, 2009

The Better Process Control School in the Department of Food Science and Human Nutrition at Michigan State University will be offering a two day Acidified Foods Course October 21-22, 2009 on the MSU Campus.

This course if for you if you want to make a self-stable product or already know that your product is acidified through pH testing. The course is designed to train you in the processing of food products that have been made acidic through recipe or mere coincidence. The processing also applies to all shelf-stable products.

Registration and payment are required by September 25, 2009 in order to receive a textbook and map of the area prior to the start of the class. Reading of the text book chapters 2-8 and 16 is required prior to the class. The registration brochure is available at https://fshn.msu.edu/MSUBPCS_AcidifiedOnly10-09.pdf or by contacting Linda Young at 517-355-8474×114. Visit www.michiganorganic.msu.edu for more information. Please contact Dr. Kirk Dolan with questions regarding content at 517-355-8474×119 or dolank@msu.edu.
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