Archives

RQA, Inc. and Product Dynamics 2011 Events

Managing Risks Associated with Food Ingredient Safety
Agenda: http://www.am-fe.ift.org/pdfs/April25_Ingredient_Safety_Agenda2011.pdf

In this course, you will focus on the safety of ingredients and other food products that may become adulterated due to intentional or unintentional contamination. You’ll leave with a better understanding of the rules and regulations that govern ingredient safety, and gain an understanding of the ways risks associated with ingredients may be mitigated, including through audits, tracebacks, and other recommended practices. You’ll benefit from hearing industry leaders discuss their experiences with GFSI schemes, and will learn the aspects of an effective food safety management system.

You will be able to:

• Become familiar with how ingredients can become vulnerable to intentional and unintentional adulteration. Chemical and microbiological contaminants will receive equal emphasis, with limited discussion of physical or other contaminants
• Become aware of the benefits and limitations of testing ingredients and products, and become familiar with specific analytical techniques
• Describe GFSI and alternatives, and distinguish various schemes approved by GFSI (BRC, SQF, etc.)
• Determine how manufacturers can comply with GFSI schemes, and understand what end users expect from food safety management systems

Course registration includes morning and afternoon beverages, lunch, and advance online viewing of speaker presentations so that you can arrive better-prepared. New in 2011, course binders will be printed in color.

Course Length: 2 Days (June 10-11, 2011)
For more information, go to: http://www.am-fe.ift.org/cms/?pid=1000491

Just About Right: How Research Tools Can Help to Guide Formulation
Thursday, March 3, 2011
12:30 p.m. – 2:00 p.m.
Breakout Sessions B

Judith R. Lindsey, Vice President and General Manager, Product Dynamics, a division of RQA, Inc.
Kathleen Pilsbury Rutledge, CEO, 21st Sensory, Inc.

March 2-5 in Atlanta, GA is the Research Chef’s Association (RCA) Annual Conference. The link is: http://www.culinology.org/annualconference/program.

To attend this conference and see this presentation, you will need to register online at: http://www.culinology.org/annualconference/registration.

Introduction to Sensory Evaluation
Judy Lindsey has been invited to speak at the IFT Pre-Wellness Short Course: 
Food Science for the Non-Food Scientist
March 21-22, 2011 3:15 pm at the InterContinental Chicago O’Hare.
Her topic is an Introduction to Sensory Evaluation.
The agenda is at:  http://www.ift.org/meetings-and-events/wellness/~/media/Wellness/Wellness11_ShortCourse_Agenda_draft.pdf, and the information on the conference is at:  http://www.ift.org/meetings-and-events/wellness/pre-wellness-short-course.aspx.

Product Dynamics will give this talk at the IFT Annual Conference in their Pre-Conference workshops in New Orleans as well.  The dates for the Pre-Annual Meeting Short Course are June 10-11, 2011.

 

top