home   genetic news   bioinformatics   biotechnology   literature   journals   ethics   positions   events   sitemap
  HUM-MOLGEN -> Events -> Courses and Workshops  

Practical Food Product Development

  July 06, 2017  
CfPA-The Center for Professional Advancement, Chicago, IL
October 19-20, 2017

Who Should Attend?
This intensive 2-day course is intended for professionals in the Food Industry who are or intend to be involved in the discovery of new and improved food products. Although many in the industry can benefit, it will be especially valuable to:

  • Entrepreneurs in the Food Industry
  • Culinary Scientists
  • Food Product Developers
  • Food Scientists looking to upgrade their skills 

Course Description
Product Development is the sum of scientific practices that lead us to the discovery of new and improved products in the most effective and efficient manner. A solid understanding of best practices for product development can lead to improved time management which is of utmost importance in this discipline. This 2-day accredited course will give the attendees the opportunity to review and explore ideal techniques for conducting experiments for the purpose of Product Development. Attendees will learn about new product idea generation, product development planning, execution and record keeping. They will also build their skills in excellent Plant Trial Management.

Lectures and classroom discussions are enhanced by opportunities for group and individual exercises and demonstrations.
Organized by: CfPA-The Center for Professional Advancement
Invited Speakers:
Carol Grace Finlan; President, Finlan Food Design

Carol Grace Finlan has over 30 years of Product Development and Quality Assurance experience in the food industry, primarily in the Dairy, Bakery and Dry Food sectors. She has developed industrial formulations for cultured dairy products including yogurt and sour cream, whipped toppings, spice blends, muffin mixes, breads, soups, sauces and seasoning blends, dry beverages, pasta dishes and other whole meal products. She has designed and implemented the following quality programs: SQF, HACCP, GMP, Allergen, Recall, Trace, Food Defence, Corrective Actions, Business Continuity, Supplier Approval, Sanitation, Preventative Maintenance, Internal Audits and Quality Control.

Ms. Finlan has worked for Local Dairy Products, Gay Lea Foods Cooperative, Astro Dairy Products, McCormick Canada, Associated Brands, Guelph Food Technology Centre, Starr Culinary Delights, Pasta Kitchen, Furlani Foods, OSE Fine Foods, Portions Distinctive Meals and More, Antoine and Muse, Wellness Foods, Nation Wide Canning, Riviera Bakery and Dealers Ingredients.

Ms. Finlan is a well-respected trainer for food science and product development and is a certified Safe Quality Food (SQF) Consultant. She completed Lean Six Sigma training, BRC Global Standard training and a BSc at University of Guelph with an Honours Specialization Microbiology and a minor in Biochemistry

Currently, Ms Finlan owns her own consulting business, Finlan Food Design, providing a wide variety of services including food product development, food safety and food quality program development as well as training in the areas of food science, reverse engineering, weights and measures and Canadian and US food labelling regulations. 


Deadline for Abstracts: n/a
Registration: Please click here for registration information.
E-mail: jmorbit@cfpa.com
home   genetic news   bioinformatics   biotechnology   literature   journals   ethics   positions   events   sitemap

Generated by meetings and positions 5.0 by Kai Garlipp
WWW: Kai Garlipp, Frank S. Zollmann.
7.0 © 1995- HUM-MOLGEN. All rights reserved. Liability, Copyright and Imprint.