• May 17, 2022
 NMSU to offer online certification course for food and beverage industry professionals

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

NMSU to offer online certification course for food and beverage industry professionals

New Mexico State University’s College of Agricultural, Consumer and Environmental Sciences will host an online training and certification course designed for acidified food and beverage manufacturing industry professionals.

The course, titled “Better Process Control School (BPCS) for Acidified Foods Online Course,” will be offered in four sessions over two weeks, live online. Cost of the course is $375. The course will take place via Zoom from 8 a.m. to 5 p.m. April 21 and 22, and 8 a.m. to 5 p.m. April 28 and 29. Students will complete exams using Moodle 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.

Flores recommends the training for co-op managers and kitchen managers to be able to facilitate their clients’ production capacities to make acidified canned foods.

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. The school satisfies the training requirements specified in both the FDA and USDA regulations for acidified foods only.

To register or for more information, contact Flores at naflores@nmsu.edu or 575-646-1179. Information and registration are also available online.

Author: Adriana M. Chávez – NMSU


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New Mexico State University

While the initial information was provided by NMSU, it has been reviewed and copy-checked by a Herald-Post editor. In some cases, the text has been reformatted for better readability.

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