Title: PROCESSING OF SPECIALTY FRUIT AND VEGETABLE PRODUCTS SHORT COURSE
Date: MARCH 14-16, 2011
Time: 8:00 am – 5:00 pm March 14 & 15; 8:00 – 11:30 am March 16
Location: Wiegand Hall on the OSU Campus in Corvallis, Oregon
Registration Fees: Early – $495 if registered BY March 1, 2011; Late – $550 if registered AFTER March 1, 2011
(registration fee includes handouts, pilot plant project materials, and two lunches)
Course Description:
This two and a half day short course provides attendees with concepts of specialty food production, the basic fruit and vegetable processing technologies, quality analysis, and hands-on experience in making selected specialty fruit and vegetable products through pilot plant exercises.
Topics include…
• Understanding specialty food production
• Unit operation in freezing, canning, drying, pickling, and jam processes. Controls for ensuring quality and food safety of specialty fruit and vegetable products
• Functions of different ingredients and their resources
• Pilot plant exercises in making three specialty fruit and vegetable products
• Basic food quality analysis with hands-on lab practices to measure Brix, pH, TA, water activity, color, texture, etc.
Short Course Instructors
The instructors have years of experience in fruit and vegetable processing and specialty foods production. The short course is designed to help attendees make the most of their expertise. There will be numerous opportunities throughout the short course to ask questions and receive input on attendees’ specific products and goals. Attendees are welcome to bring samples of the products for discussion and evaluation.
Who should attend?
This workshop is designed for anyone who is associated with or interested in getting into specialty food processing. Participants may be well-established food processors, small farmers interested in developing their own food products, or food inspectors responsible for the inspection of food processing plants and facilities. Attendees will obtain a comprehensive overview of the topics necessary to begin or work in a food processing business. This course is suitable for both entry level and more experienced individuals.
If you need more information please contact:
Debby Yacas, deborah.yacas@oregonstate.edu, or 800.823.2357
