Food Science & Technology: News and Events: Calendar
Extension Food Science
Food Safety and Processing Calendar for 2012
| Dates | WORKSHOP INFORMATION & BROCHURE |
Secure Online Registration (Credit card only) |
Direct Link for Online Hotel Reservation |
| 2012 Workshops, Short Courses & Events | |||
| May 22-24, 2012 | Hands-On HACCP
for the
Fresh-Cut Industry, HACCP CERTIFICATION COURSE |
||
| June 5-6, 2012 | Control of Microbial Contamination for the Food Industry, UGA, Athens, GA | ||
| July 24-25, 2012 |
Poultry Processing and Safety Workshop - details coming soon |
TBA |
|
| Aug. 7-8, 2012 | HACCP for Nut Processors, UGA, Athens, GA HACCP CERTIFICATION COURSE |
||
| Sept. 11-13, 2012 | Basic HACCP
for the Meat &
Poultry Industry, |
||
| Oct. 9-10, 2012 |
Meat Processing & Safety Workshop, UGA, Athens, GA |
||
| Nov. 6-8, 2012 | Better Process Control School for Acidified Foods, UGA, Athens, GA - 2 1/2 day (includes free half-day food product testing training lab on Thursday, Nov. 8) | ||
Please note: Advance registration and pre-payment are required for the UGA food safety workshops. Please print out a brochure (PDF format) using the link in the second column above for details about the workshop, lodging and travel. Click on the link in the third column for secure credit card registration - confirmation by email. A reservation link to the host hotel may be found in the fourth column.
UGA students, please select the UGA Student link on the online registration page for that workshop to register for space-available attendance. NOTE: NO UGA credit hours are earned by attending these EFS short courses. You must attend all sessions to receive certification. Some courses require passing an exam to receive certification.
Current EFS Workshop Brochure
Directions and Map to the Food Science Building on the UGA Campus, Athens
Return to the Extension Food Science homepage
Go to the Food Science & Technology homepage
Questions about Short Courses and Workshops - contact the EFS office by email or by telephone: (706) 542-2574
Help us plan our programs to meet industry needs by completing a brief survey.