Food Workshops at the University of Arkansas

The University of Arkansas hold numerous short courses, workshops and an Online Master of Science Degree in Food Safety. Listed below is a partial listing of the upcoming educational opportunities. Please see the website below for details and registration information.
http://www.uark.edu/ua/foodpro/Workshops/index.html

Workshops

Better Process Control School

  • University of Missouri - A special "Acidified" Better Process Control School will be conducted at the University of Missouir in March 25-26, 2013,. Contact Andrew Clarke for details. clarkea@missouri.edu
  • Oklahoma State University - There will be a regular Better Process Control School at Oklahoma State University June 12-14, 2013 in Stillwater. Contact William McGlynn for details. william.mcglynn@okstate.edu.
  • University of Arkansas - This 3-day workshop will be held the first week of November in Fayetteville, Ark., (November 5-7, 2013). For more information and registration form, click here for details.

Food and Nutritional Labeling Workshop – This workshop will be held in Spring 2013 in Fayetteville AR. Details will be available at a later date. Click here for details on this workshop and registration information.

Food Defense Workshop - This workshop will be held January 18, 2013 in Fayetteville AR. Click here for details and registration. Click here to register.

The U of A Center of Excellence for Poultry Science

Dr. John Marcy, Extension Food Scientist (jmarcy@uark.edu) conducts several workshops each year. Conduct him if interested in any of the workshops listed below.

Culinary Arts for Food Technologists Series - The U of A CEPS offers a series of 3 40-hour culinary arts classes in conjunction with the Research Chefs Association to fulfill the 120 hour requirement for Certified Culinary Scientist©. Each year we offer Culinary Arts Fundamentals, Advanced Culinary Arts and Baking Arts Fundamentals. Registration is through the U of A CEPS at http://www.uark.edu/ua/culinary/

Advanced HACCP The U of A CEPS offers this program geared toward meat and poultry operations dealing with FSIS HACCP regulations in cooperation with Bob Galbraith of the HACCP Consulting Group. The Fall 2013 dates have not been set.

All events below are live:

Advanced Culinary Arts for Food Technologists - 9/9/2013 https://www.regonline.com/advancedculinaryartsforfoodtech

Baking Arts Fundamentals for Food Technologists - 3/11/2013 https://www.regonline.com/bakingartsfundamentalsforfoodtech

Culinary Arts Fundamentals for Food Technologists - 5/13/2013 https://www.regonline.com/culinaryartsfundamentalsforfoodtech

Food Defense Workshop - 1/18/2013 https://www.regonline.com/FDW

Distance Education Courses
Master of Science in Agricultural, Food & Life Sciences (AFLS) Non-Thesis Degree (Emphasis in Food Safety). The degree is a 30-hour, web-based, non-thesis Master of Science degree in Agricultural, Food and Life Sciences. The emphasis in food safety will provide a subject matter core of courses in food microbiology, sanitation, food processing, epidemiology, food law, HACCP applications, human diseases, and other quality control areas facing the food industry.  For more information about the master's degree program, go to this website.