Nancy Flores, left, a food technology specialist at New Mexico State University, will offer a course for food and beverage manufacturing industry professionals next month. | NMSU photo by Jane Moorman
An online training and certification course hosted by New Mexico State University’s College of Agricultural, Consumer and Environmental Sciences has expanded its dates and topics to include acidified and low-acid foods.
The course, titled “Better Process Control School (BPCS) for Acidified Foods Online Course,” will be offered in eight sessions over four weeks, live online. Cost of the acidified food course is $375, and the low-acid course fee is $600. The acidified food course will be offered via Zoom from 8 a.m. to 5 p.m. April 21 through May 5, and the low-acid food course will take place from 8 a.m. to 5 p.m. April 21 through May 13. Students will complete exams using OnDemand Canvas or a similar online exam platform.
“The BPCS course is delivered live in real time to allow students the opportunity to ask questions and interact with other food professionals,” said Nancy Flores, NMSU food technology specialist.
The courses are recommended for co-op managers and kitchen managers to be able to facilitate their clients’ production capacities to make acidified canned foods. Flores said several food manufacturers have requested a course on low-acid foods, so the course was expanded to include training for low-acid food processors.
Cost of the course includes eight chapters of instruction and examinations, and a certificate. Registration must be submitted five days before any of the scheduled trainings. Seating is limited and registration is required to participate in training.
This is a certiﬁcation course for managers and supervisors of food processing operations of thermal procession systems, acidiﬁcation, and container closure evaluation programs for acidiﬁed canned foods and low-acid canned foods. The school satisﬁes the training requirements speciﬁed in both the FDA and USDA regulations for acidiﬁed foods only.
Author: Adriana M. Chávez – NMSU