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Classes Offered
Basics in
Biotechnology
ICFST partners with the Illinois Department of
Agriculture to present half day seminars on the basics
of genetically engineered ingredients and products.
This is an introductory level seminar targeted to food
company management (Quality Assurance, Purchasing,
Sales, upper level managers), that will address the
questions and concerns that may occur in the day-to-day
operation of a food manufacturing business. Questions
to be addressed include, "What is a modified food? How
can modified ingredients benefit the consumer or my
business? What are the benefits to society? How do
things become 'modified'?"
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Good
Manufacturing Principles (GMP)
This seminar will explain the benefits of GMP and HACCP
to food companies and will focus on identifying and
preventing hazards from contaminating food. We will
also explain how processors from various industries are
required to comply with mandatory GMP requirements and,
in some cases, HACCP requirements. The food
processor is ultimately responsible for ensuring food
safety.
In addition,
this seminar will cover the interaction between
manufacturer and distributor and review how GMP and
HACCP help food companies compete more effectively in
the world market, reducing barriers to international
trade. This program will enable company management to
return to their facilities and address safety and
efficiency issues.
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Hazard
Analysis and Critical Control Point (HACCP) for Food
Manufacturing
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Juice
HACCP
FDA's Juice HACCP regulation (21 CFR 120) came into
effect for large processors, January 22, 2002. Any
juice sold as such or used as ingredients in beverages
must be manufactured according to these new regulations.
This applies to processors of fruit or vegetable juices,
purees or concentrates, and even importers of such
products.
This
intensive 2-day course has been prepared to satisfy the
educational requirements for "HACCP-trained" individuals
required by the Juice HACCP regulation. It has been
especially designed to provide working knowledge -
including how to develop a doable, flow-chart based plan
for your operation - within a 2-day frame work. This
permits participants to spend the least possible time
away from the job and implement these measures in the
most timely manner. The course is provided through
special arrangement by the State of Illinois with ICFST
and is the lowest-cost course of its kind offered
regionally.
A
certificate of participation from NCFST/ICFST to
demonstrate satisfactory completion of training
requirements according to the Juice HACCP regulation
will be offered to all those successfully completing the
course.
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Food
Entrepreneurship
This one-day
seminar is designed exclusively to help entrepreneurs
success in the food manufacturing industry.
The seminar - part of the
nationally recognized Food Entrepreneur Assistance
Program (FEAP) - assists entrepreneurs through all
phases of developing a food manufacturing business. The
seminar provides participants with a basic understanding
of the issues and decisions crucial in starting a food
manufacturing business. It addresses many marketing,
business, and technical issues including product
development, food safety, market selection, regulatory
issues and agencies, product pricing, legal issues,
packaging promotional strategies, and much more.
Building a food
manufacturing business can be a formidable challenge
with many hidden pitfalls if an entrepreneur is
unfamiliar with the food industry. The Food
Entrepreneur Assistance Program is a resource for
entrepreneurs in avoiding the pitfalls and making
informed business decisions crucial to the success of a
new food business.
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Food
Exporting
This one-day seminar will focus on exporting and the
food industry. Topics include:
-
Outlook
for U.S. Agriculture Exports
-
Sales
Distribution Channels
-
Rules
and Regulations of Trade
-
Responding to a Sales Lead
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International Pricing
-
Financial Risk, Payment Methods, and Trade Finance
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Logistics and Shipping
-
Export
Documentation
-
Culture,
Ethics, and Negotiating
-
Managing
Strong Resources
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Food Law
and Regulation
This seminar begins with a brief review of the basics in
food law and regulation and then moves to what food
company management and marketing personnel need most:
in-depth discussions of the latest developments in food
law and regulation and how they may affect your business
both now and in the future. Topics include: labeling
issues (GM Foods, organic foods, health claims,
structure/function claims, dietary supplements,
functional foods, free speech issues and nutrition label
developments), topical developments including food
safety, the food contact notification program,
irradiation and FDA enforcement trends. When you
participate in this seminar, you will get the
information you need about the latest food law
developments to help shape your company's strategy.
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SBIR
Technology Funding
Refrigeration Principles
ICFST joins the Refrigeration Engineers and Technicians
Association (RETA) to enhance the professional
development of industrial refrigeration operating and
technical engineers and staff. Attendees will learn ways
to increase personnel safety and acquire skills for
safer cool and frozen food storage. Accrued benefits to
profitability and efficiency will result from the
principles and practices taught here. The information in
RETA's Industrial Refrigeration text is based
upon the collective experience of industry engineers and
operators. The members of the association have
generously shared their knowledge and expertise in the
art and science of refrigeration.
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