In response to COVID-19, and to help promote industry events and awareness, we’ve temporarily waived the membership requirement to post events to our industry Event Calendar.
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Calendar of Events
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ACS CCP® Education Series – Part 1
ACS CCP® Education Series – Part 1
ACS CCP® Education Series Date: June 9th & June 23rd Time: 4pm - 5pm MT Session Description: Come and join us as members of the Certification Committee walk through parts of the Body of Knowledge and bring questions related to … Continue reading
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ACS Presents: The Code Red Series – Part. 3 – Dairy & Water – Our Most Powerful Resource
ACS Presents: The Code Red Series – Part. 3 – Dairy & Water – Our Most Powerful Resource
Please join us for the third in the 4-part series focusing in on sustainable business choices and adapting to climate change within the agricultural industry. This part of the series will focus on Water, our most powerful resource. Our special … Continue reading
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GMP/Food Safety Training
GMP/Food Safety Training
The Food Safety Modernization Act (FSMA) resulted in the Preventive Controls for Human Food (PCHF) rule. This rule requires that all workers employed by a food company must be qualified individuals. To be a qualified individual each employee must receive … Continue reading
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Ripened Lactic Acid Cheeses Short Course
In this three-day Master Class, participants will make surface ripened Lactic Acid cheeses, namely Figaro (a variation of Chaource), Valencay and Epoisses. Lactic Acid cheeses are those predominantly coagulated by Lactic Acid. For contrast, we will also make Camembert, which … Continue reading
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ACS CCP® Education Series – Part 2
ACS CCP® Education Series – Part 2
ACS CCP® Education Series Date: June 9th & June 23rd Time: 4pm - 5pm MT Session Description: Come and join us as members of the Certification Committee walk through parts of the Body of Knowledge and bring questions related to … Continue reading
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Fundamentals of Food Science
This course covers the core concepts of Food Science and will be held from June 27, 2022—to July 1, 2022. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and non-technical personnel who have little or no … Continue reading