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X-WR-CALNAME:Food Processing Extension & Research
X-ORIGINAL-URL:https://foodprocessing.wsu.edu
X-WR-CALDESC:Events for Food Processing Extension & Research
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DTSTART;TZID=America/Los_Angeles:20180807T080000
DTEND;TZID=America/Los_Angeles:20180808T170000
DTSTAMP:20260413T055035
CREATED:20180613T202858Z
LAST-MODIFIED:20180613T202858Z
UID:1670-1533628800-1533747600@foodprocessing.wsu.edu
SUMMARY:Extrusion Processing Short Course
DESCRIPTION:Extrusion is a very common processing technology used in the food industry to produce direct expanded snack foods\, cereals\, and pet foods\, among other products. Extruded products are typically made by utilizing a raw material\, often flour\, and subjecting it to high temperatures while also creating a high shear and high pressure environment using rotating screws. \nThis introductory course will provide information about the extrusion processing systems\, extruder parts\, basic heat and mass transfer\, extruder screws and dies\, food ingredient functionality and food product development with extrusion. The course will provide practical examples of product development with extrusion using ingredients. \nExtrusion is a very widely used technology in the food industry. Some of the common food products made with extrusion technology include snacks\, breakfast cereals\, flat breads\, bread crumbs\, pellet products\, textured vegetable proteins and many others. \nIt is a complex process with multiple inputs variables. Extrusion can be viewed as a reactor with a short residence time and with numerous options to control the energy inputs. The food ingredients in extrusion undergo physico-chemical changes as they are subjected to mechanical shear and heat. These physico-chemical changes transform them into the products with different eating characteristics.
URL:https://foodprocessing.wsu.edu/event/extrusion-processing-short-course/
LOCATION:WSU School of Food Science\, 1945 Ferdinand’s Lane\, Pullman\, Washington\, 99164-6376
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
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DTSTART;TZID=America/Los_Angeles:20181109T080000
DTEND;TZID=America/Los_Angeles:20181111T170000
DTSTAMP:20260413T055035
CREATED:20180924T195213Z
LAST-MODIFIED:20180924T195213Z
UID:1759-1541750400-1541955600@foodprocessing.wsu.edu
SUMMARY:FSPCA FSMA Preventive Controls for Human Foods Pullman
DESCRIPTION:This 3 day course has been designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. It is the ONLY course recognized by FDA at present in meeting their requirements. \nLead Instructors for the FSPCA Preventive Controls for Human Food Course will be teaching this course. Claudia Coles is with the Washington State Department of Agriculture\, and a FSPCA Steering Committee Member and Dr. Girish Ganjyal is the Extension Food Processing Specialist at Washington State University. \nBy successfully completing this course\, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.
URL:https://foodprocessing.wsu.edu/event/fspca-fsma-preventive-controls-for-human-foods-pullman/
LOCATION:WSU School of Food Science\, 1945 Ferdinand’s Lane\, Pullman\, Washington\, 99164-6376
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
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DTSTART;TZID=America/Los_Angeles:20191026T080000
DTEND;TZID=America/Los_Angeles:20191026T170000
DTSTAMP:20260413T055035
CREATED:20190924T203019Z
LAST-MODIFIED:20190924T203019Z
UID:1888-1572076800-1572109200@foodprocessing.wsu.edu
SUMMARY:PSA Grower Training
DESCRIPTION:Produce Safety Alliance (PSA) was tasked with developing the standardized national produce safety training program to prepare fresh produce growers to meet the regulatory requirements in the U.S. Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA) Produce Safety Rule. \n  \n\n\n\nPSA Grower Training\nOctober 26\, 2019\n\n\nWashington State University\nFood Science Human Nutrition Building1945 Ferdinand’s Lane\nRooms:  103/155\nPullman\, WA 99164**Course is limited to 25 attendees and 5 spaces available**\nCheck-in:7:45 am  Training: 8 am – 5 pm\n\n\nLead Instructor:\nDr. Stephanie Smith\n\n\nFee:$150/person*\n\n\n\n  \n 
URL:https://foodprocessing.wsu.edu/event/psa-grower-training-2/
LOCATION:WSU School of Food Science\, 1945 Ferdinand’s Lane\, Pullman\, Washington\, 99164-6376
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
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DTSTART;TZID=America/Los_Angeles:20200108T080000
DTEND;TZID=America/Los_Angeles:20200108T170000
DTSTAMP:20260413T055035
CREATED:20190924T203515Z
LAST-MODIFIED:20190924T203515Z
UID:1893-1578470400-1578502800@foodprocessing.wsu.edu
SUMMARY:ServSafe
DESCRIPTION:Washington State University \nFood Science Human Nutrition Building \n1945 Ferdinand’s Lane \n104A Large Conference Room \nPullman\, WA 99164\n\n\nCheck in: 7:45 am.  Training runs from 8 am to 5 pm.\n\n\nTraining is limited to 15 registrations.
URL:https://foodprocessing.wsu.edu/event/servsafe-2/
LOCATION:WSU School of Food Science\, 1945 Ferdinand’s Lane\, Pullman\, Washington\, 99164-6376
ORGANIZER;CN="Cathy%20Blood":MAILTO:blood@wsu.edu
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