Upcoming FST Extension Activities for 2019

Brewing Short Courses – January 2019
Location: Online and in Davis, CA

Take your craft to the next level with comprehensive brewing courses for novice and experienced brewers and brewing industry professionals. Offerings include one- and two-day introductory courses, week-long intensive courses and online courses.

Register here: https://extension.ucdavis.edu/subject-areas/brewing-short-courses

Mead Making Bootcamp – January 2019
Location: University of California, Davis

From honey to the bottle all in one day. Have you always wanted to learn how to make mead? This is the perfect course for you. Under the direction of Chik Brenneman, Winemaker for the Department of Viticulture and Enology, students will learn how to make mead. This hands-on course will feature small learning groups, each with its own leader. Each group of 10 will follow a mead recipe, doing each step. Finally, students will bottle the mead made in previous workshops.

Register here:  https://honey.ucdavis.edu/events/mead-making-bootcamp

Mead Making 101 – January 2019
Location: University of California, Davis

Brewers and winemakers alike know that the buzz in the world of alcoholic beverages is all about mead. Explore this fascinating fermented beverage from its rich history to its recent rebirth in America. Taste and learn the styles, ingredient selection and the steps to making good mead. The short course is coordinated with four of the leading mead makers in the United States, along with faculty and staff from the Department of Viticulture and Enology at UC Davis.

Register here: https://honey.ucdavis.edu/events/mead-making-101


Better Process Control School – February 12-15 2019
Location: University of California, Davis

The Better Process Control School (BPCS) was established by the Food and Drug Administration (FDA) for operating supervisors of commercial food canning operations. It is approved by the FDA and the California Department of Public Health, Food and Drug Branch. The UC Davis Better Process Control School is offered in conjunction with the Grocery Manufacturers Association, the largest trade association serving the food and beverage processing industry worldwide. We also partner with the University of California Laboratory for Research in Food Preservation, who provides two experienced lecturers.  The BPCS was established primarily for operating supervisors, the individual who is in the plant at the time a canned food product is packed and processed. The school is particularly intended for operating supervisors involved in production of thermally processed low acid and acidified foods. Production of these canned foods is covered by FDA regulations.  This course is taught by Dr. Linda Harris (UC Davis FST Department), Dr. Erin DiCaprio (UC Davis FST Department), Dr. Roberto Avena Bustillos (USDA), Dr. Nina Parkinson (UC Laboratory for Research in Food Preservation), Mark Deniston (UC Laboratory for Research in Food Preservation), and Dr. Kurt Wiese (Covance Food Solutions).

Register here: http://ucfoodsafety.ucdavis.edu/Better_Process_Control_School_In-Person/


Master Class on Olive Growing and Milling – March 15 & 16, 2019

Location: University of California, Davis

This course features an all-star line-up to cover the essentials of olive oil growing and milling. Beginning or experienced olive growers, or those just interested in learning more, will gain knowledge to maximize their ability to produce olives and olive oil of top quality and market value.

Registration will open soon: https://olivecenter.ucdavis.edu/


Food Safety Considerations in Developing Food Waste Solutions Workshop – May 2019
Location: University of California, Davis

It is estimated that between 25-40% of all food is never eaten. These losses represent significant economic and environmental costs, but opportunities exist to improve the efficiency of our food systems. This workshop will consider proposed solutions to recover and recycle food loss and waste (FLW) in the context of balancing food safety concerns.   The UC Davis Food Loss and Waste (FLW) Collaborative is a highly interdisciplinary community of faculty members, staff, and students on campus that represents a breadth and depth of expertise on FLW. The FST department has a rich history of research and extension activities on the topic of food safety, as well as active research in the area of food loss and food "upcycling".  If you’re a food industry professional with interest in solutions for food waste, consider attending this workshop.

Registration will open soon: https://foodwastecollaborative.ucdavis.edu/

Sensory Evaluation of Olive Oil Certificate Course I – June 11-12, 2019

Location: University of California, Davis

The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey. 

Registration will open soon: https://olivecenter.ucdavis.edu/


Overlaps in Food Quality Assurance and Food Safety Programs: Webinar Series – June 2019

Location: Online (Zoom conferencing)

Developing and implementing Food Safety Plans (required under the Food Safety Modernization Act) can be challenging.  Knowledge related to the overall food quality assurance system can enhance the development and implementation of Food Safety Plans by food processors. The goal of this webinar series is to connect concepts and components of food quality assurance programs to food safety.  The webinars will be hosted live every Tuesday in June 2019 by Dr. Linda Harris, Dr. Erin DiCaprio, and Dr. Luxin Wang from the Department of Food Science and Technology at UC Davis.  Four webinars will be presented on topic areas including: (1) Overview of food quality assurance and food safety programs, (2) Quality control programs, (3) Microbiological testing and standards, and (4) Environmental monitoring programs.   Participants are encouraged to engage in live discussion with these subject matter experts.

Registration will open soon: http://ucfoodsafety.ucdavis.edu/Upcoming_Training/


Food Safety Document Development for Small Food Processors – June 2019 through August 2019
Locations: Davis, Fresno, Irvine, Stockton, CA

If you are a small-scale food processor there is required documentation you will need to complete to be compliant with the Food Safety Modernization Act (FSMA). This includes documentation of your size exemption as a “qualified facility” and various food safety programs. This workshop is intended for small (< $1 million in sales/year) producers of fermented, canned, and other shelf-stable foods. This one-day course is a hands-on opportunity for processors to develop their food safety documentation in small groups with individual coaching from instructors. Participants are encouraged to bring their existing documentation, if they have it, for review by instructors. Attendees should leave with completed or nearly completed food safety documentation for size exemptions, Good Manufacturing Practices, and Preventive Control Food Safety Plans as relevant.

Registration will open soon: http://ucfoodsafety.ucdavis.edu/

Acidified Foods Manufacturing School – September 2019
Location: University of California, Davis

If you make or are planning to make acidified foods in the state of California, you should be familiar with ‘the basics’ of making and processing these types of foods.  In California, you are required to have a Cannery License to make these foods.  In addition, you must submit your request and a sample to the UC Laboratory for Research in Food Preservation.  The UC Davis Food Science and Technology (FST) Department is offering a course tailored for California Acidified Food Producers.  This course provides hands on laboratory exercises in pH measurement, container closure evaluations, record keeping, and state and federal filings.  In addition, this course fulfills the FDA training requirement for operating supervisors of establishments producing acidified foods (21 CFR part 114).  This course is taught by Dr. Erin DiCaprio (UC Davis FST Department) and Dr. Nina Parkinson (UC Laboratory for Research in Food Preservation).

Registration will open soon: http://ucfoodsafety.ucdavis.edu/

Master Milling Certificate Course – September 23-25, 2019

Location: University of California, Davis

The Master Milling Certificate Course has helped hundreds of olive oil processors produce better oil more efficiently. The course will be led by Leandro Ravetti, among the world’s top experts in olive oil processing, growing, and standards. As executive director of Australia’s Boundary Bend Limited, Leandro has helped guide the company to rapid growth, optimum efficiency, and top awards at international olive oil competitions.  The company’s success is guided by innovation, data, and analysis to maximize oil production efficiency and quality. The course will include a field trip to three olive oil processors in Yolo County, including to Boundary Bend’s new U.S. facility.

Registration will open soon: https://olivecenter.ucdavis.edu/


FSMA Preventive Controls for Human Food Qualified Individual Training – September 2019
Location: University of California, Davis

The Food Safety Modernization Act (FSMA) is the most significant change in US food safety regulations since the Food Drug and Cosmetic Act was signed into law in 1938.   The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA.  Successful completion of this course is one way to meet the requirements for a “preventive controls qualified individual.”  Many very small processors will be exempt from full compliance with the regulation.  However, it is recommended that these small operations follow the requirements of the regulations and develop a food safety plan.  In addition, many buyers are requiring FSMA compliance regardless of the size of the operation.

Registration will open soon: http://ucfoodsafety.ucdavis.edu/