Fruit & Vegetable Processing Short Course
A two and a half day short course that provides attendees with concepts of basic fruit and vegetable processing technologies, quality analysis, and hands on experience through pilot plant exercises.
| What |
|
|---|---|
| When |
Nov 04, 2009 08:00 AM
to Nov 06, 2009 12:00 PM |
| Where | Corvallis, OR, OSU Wiegand Hall |
| Contact Name | Debby Yacas |
| Contact Phone | (800) 823-2357 |
| Add event to calendar |
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Fruit and Vegetable Processing Short Course
November 4-6, 2009
238 Wiegand Hall, OSU Campus, Corvallis, OR
Course Objectives
* Color deterioration and preservation during processing
* Acidified vegetable processing - fermented, fresh and refrigerated pickles
* Jam/jelly process
* Fruit and vegetable drying - conventional, freeze and infused drying
*Basic food quality analysis - Brix, pH, TA, water activity, color, texture, etc.
Who Should Attend?
Personnel in production, manufacturing, engineering, and product development associated with fruits and vegetables. This course is suitable for both entry level and more experienced individuals.
Registration fees
Early - $485 if registered by Oct. 14, 009
Late - $550 if registered AFTER Oct. 14, 2009
You may register by phone, fax, or internet
Click here for the pdf flier on how to register and for further information.
If you'd like to register online, click here.
You may also read more about the class and others offered by Department of Food Science and Technology
Extension Service.
