Culinology® Workshop: Food Safety, Regulations, Packaging, and Sensory Evaluation (ON)

Distinct from other programs of its kind, this workshop incorporates a multidisciplinary approach to studying the relevant aspects of food preparation and manufacturing, food safety, security, regulations, packaging, shelf life and the sensory evaluation of food. You will explore the key issues affecting the life cycle of food production and consumption. At the end of the program, you will be able to:

• Discuss and define Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Points (HACCP)
• Identify and explain food hazards (biological, physical and chemical) that are a threat to safe food
• Evaluate the sensory aspects of various foods and identify practical applications of sensory evaluation of food
• Define food packaging and its impact on shelf life and other attributes of food
  Define the Canadian and U.S. food regulations
• Analyze the relationship between nutrition, health and well-being

Taking part in this workshop will expand your food science knowledge and help you become a more well-rounded professional.  In addition, if you are interested in becoming a Certified Research Chef (CRC), participation in this workshop can help in preparation for the certification exam.