Food scientists with the UGA College of Agricultural and Environmental Sciences will show how to use SPC to:
- Improve processes.
- Validate process capability.
- Troubleshoot manufacturing problems.
- Reduce costs.
- Improve yield.
- Extend shelf life.
- Provide documentation to verify a HACCP program.
- Improve ability to meet or exceed customer specifications.
The fee doesn't cover lodging, breakfast or evening meals. A block of rooms is reserved at the Georgia Center until July 15. For reservations, call (706) 542-6364.
To sign up for the workshop, or for more details, call Bill Hurst at (706) 542-2574. Or e-mail him at firstname.lastname@example.org.
(Dan Rahn is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)