Growing Koji: The Magic Inside Soy Sauce and Tempeh
Koji is a type of mold often used in Japanese cuisine. It is responsible for miso, tempeh…
Delivery Format: Face-to-Face
Level: Beginner
HACCP and Sanitation for Craft Beverages
Experience the process of creating an alcoholic beverage-based Hazard Analysis and…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
HACCP/PCQI Refresher
Did you know that 3rd party audit certification bodies expect employees to have a basic…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Herbal QC: Analytical Methods
Having a sound quality control (QC) system in place and meeting the documentation…
Delivery Format: Face-to-Face
Level: Beginner
High Performance Liquid Chromatography (HPLC) in Theory and Practice
High performance liquid chromatography (HPLC) is a common laboratory technique used to…
Delivery Format: Face-to-Face
Level: Beginner
Introduction to Cell and Gene Therapy
This course presents an introduction to cell and gene therapy. It covers…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Intermediate
Introduction to Sensory Science
Sensory evaluation of food and beverages isn't just for brewers or food scientists! Have…
Delivery Format: Face-to-Face
Level: Beginner
Introductory HACCP
Developing or following a Hazard Analysis Critical Control Point (HACCP) plan can be…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Kyaraben/Character Bento
Kyaraben or character bento, is a style of bento that incorporates dishes that are…
Delivery Format: Face-to-Face
Level: Beginner
Laboratory Safety
This course covers OSHA policies, procedures, and standards, as well as general industry…
Delivery Format: Face-to-Face
Level: Intermediate