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CfPA-The Center for Professional Advancement, 90 Minute Accredited Online Training
November 20, 2015 at 11:00 a.m.–12:30 p.m. (ET)
Who Should Attend?
This course is primarily designed for those in the food processing and food manufacturing industries including but not limited to:
• QA/QC Technicians
• Microbiologists
• HACCP Coordinators
• Production Managers
• QA/QC Managers Course Description
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Organized by:
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CfPA-The Center for Professional Advancement |
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Invited Speakers:
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| Dolf DeRovira; President, Flavor Dynamics, Inc. |
Dolf DeRovira is a Flavor Chemist and President of Flavor Dynamics, Inc. Among his many duties, he remains active in the development of new flavor products, and continues his creative role in new product development and technical/marketing concepts. He has been directly involved in the development of the HACCP program for his company, and their audit compliance. He has worked with other companies to help develop their HACCP program as well and he is HACCP certified.
Mr. DeRovira holds a joint patent with the Monell Institute in Philadelphia, Pennsylvania, and has taught courses on Flavor Descriptive Nomenclature, and Flavor Technology throughout the world. He teaches courses in culinary arts at The Culinary Institute of America, and University of Arkansas. He is Past President of the Society of Flavor Chemists and the Chemical Sources Association.
He serves on the Flavor Regulatory Affairs Committee, the Technical Standards Committee and the Allergen Subcommittee, The Education Committee, the Alcohol Standards Committee, and the Science Committee of the Flavor and Extract Manufacturers Association. Dolf De Rovira was past board member of NAFFS, and is a professional member of the Institute of Food Technologists. In addition, Mr. DeRovira was on the Board of the Research Chefs Association and was Treasurer. Mr. DeRovira received his B.S. degree in Chemistry from the City College of New York and did post-graduate work at St. Johns University, New York City. He is the author of The Dictionary of Flavors both first and second editions.
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Deadline for Abstracts:
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n/a
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Registration:
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Please click here for registration information.
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E-mail:
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sberg@cfpa.com
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Can't Make this LIVE Webinar?
Simply select the On Demand option when registering and we will send you the link to view the recorded version.
This course will be available On Demand: November 21, 2015
Maximize learning and minimize expense!
Register for all 3 parts and save $150 OR take any one as a stand-alone course.
Attend this course and its Companion Courses:
HACCP: Hazard Analysis and Critical Control Points– An Introduction and Review (First in a Three-Part Series)
November 4, 2015 • Course ID #2166
HACCP: Verification and Record Keeping–An Introduction and Review (Third in a Three-Part Series)
December 2, 2015 • Course ID #2168