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14th International Chemistry Congress

 “14th International Chemistry Congress” provides the perfect platform For Research and Scientists. This is an interactive and engaging 2-day event: unique in format, content, networking and engagement. Euro Chemistry 2024 covers a wide range of critically important sessions from basic research to recent innovations. The main theme of the conference is “Frontiers of Discovery: Pushing Boundaries in Chemical Research”. The Conference will also provide delegates opportunity with space to explore their knowledge and understanding of the latest scientific advancements. Your expertise and knowledge in the area would add a great value to the young scientists as well as scientific community.
Location: 35 Ruddlesway, Windsor, Berkshire, SL4 5SF
Date: 10/31/2024 - 11/1/2024
Sponsoring Organization: Conference Series
Target Audience:
Cost:
Further Information: 14th International Chemistry Congress event, slated for, October 31-November 01, 2024 at Amsterdam, Netherlands draws a diverse array of participants from around the globe, fostering a dynamic environment for knowledge sharing and networking. The main theme of the conference is “Frontiers of Discovery: Pushing Boundaries in Chemical Research”


Making Sense of the Numbers: Statistics for Food Scientists

Learn how to harness the power of statistics to improve food science research results, enhance food product quality, and promote overall food product development.
Location: Online
Date: 12/10/2024 - 12/11/2024
Sponsoring Organization: New Jersey Rutgers Office of Continuing Professional Education
Target Audience:
Cost: $595
Further Information: In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers — from chemists to QA specialists — should understand how insightful and intelligent data is produced.

Statistical methods are important tools employed in both food science and sensory/consumer science applications, and the Statistics for Food Scientists course includes topics that cover applications in both of these areas.

This intensive refresher course is led by Frank Rossi, one of the food industry’s most experienced statistical specialists and an expert in the delicate art and science of mixing food and numbers.

Through a case-based approach, he and his colleague Viktor Mirtchev will refresh your knowledge of fundamental statistical concepts and help you gain a better understanding of the common applications of statistics in food science.


HACCP Plan Development for Food Processors

Discover the basic concepts of HACCP and how to develop a HACCP plan that can help your facility avoid the cost and liability associated with contaminated food products.
Location: Online
Date: 5/20/2025 - 5/22/2025
Sponsoring Organization: Rutgers The State University, Office of Continuing Professional Education
Target Audience:
Cost: $695
Further Information: This two and a half day online workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you’ll complete hands-on exercises covering how to:

-Conduct a hazard analysis of your food process, including proper flow charting.
-Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point.
-Establish critical limits for each control point.
-Establish monitoring procedures and corrective actions.
-Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe.
-Establish recordkeeping and documentation procedures.

Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered.