Industry experts providing comprehensive risk management strategy for food safety and
quality best practices,
product development, benchmarking performance,
and driving improvement of
sustainable practices of local
and global produce ingredient suppliers to the food industry.
ANNOUNCEMENTS

Release of invited book chapter Microbial Spoilage of Fruits and Vegetables (Barth, Hankinson, Zhuang, Breidt) in: Compendium of the Microbiological Spoilage of Foods and Beverages (eds., Mike Doyle, Wm. Sperber)
 


Submission of invited book chapter Fresh Cut Produce Physiology & Biochemistry in Modified Atmosphere Packaging (Zhuang, Barth, Fan) in: Modified Atmosphere Packaging of Foods
 

IFT  UIUC  ipwr

   UPCOMING EVENTS
July 2010
7/19 - Co-Chair IFT Symposium on biofunctional ingredients for optimizing health
7/20 - Co-Chair IFT Symposium on processing impacts on bioactive components of fruit and vegetables
7/20 - IFT presentation on Urban Agriculture Case Model for local food production and sourcing
7/23 - Seminar on Value Added Processing & Technical Marketing of Fruit & Vegetable Products for International Processors


September 2010
Fruit & Vegetable Processing, Packaging & Technology Course, University of Illinois at Urbana-Champaign,
College of Agriculture, Consumer and Agriculture Sciences
Department Food Science & Human Nutrition
 


2010 Invited Scholar to China:
Harbin Institute of Technology,
School of Food Science & Engineering
(Harbin)
Zheijang University of Science & Technology (Hangzhou)
QUESTIONS / COMMENTS?

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