Culinology® 101 Symposium II: Food Safety, Packaging, and Sensory Evaluation
October 27-29, 2009| Registration Closed

Day 1: Tuesday, October 27, 2009
8:30 – 9:00 a.m.		Welcome and Objectives (Coffee and Juice Served)
9:00 – 10:30 a.m.		Introduction to GMP’s and HACCP (Discussion)
10:30 – 10:45 a.m.		Break
10:45 a.m. – 12:00 p.m.		Introduction to GMP’s and HACCP (Discussion and Lab)
12:00 – 1:00 p.m.		Lunch
1:00 – 2:30		Pathogens and Food Safety (Discussion and Lab)
2:30 – 2:45		Break
2:45 – 4:15 p.m.		Hazards in the Food Supply (Discussion and Lab)
4:15 – 4:45 p.m.		Review
Day 2: Wednesday, October 28, 2009
8:00 – 8:30 a.m.		Welcome and Objectives (Coffee and Juice Served)
8:30 – 9:00 a.m.		Quiz and Review
9:00 – 10:30 a.m.		Packaging and Shelf-life (Discussion and Lab)
10:30 – 10:45 a.m.		Break
10:45 a.m. – 12:00 p.m.		Government Regulations and Labeling (Discussion and Lab)
12:00 – 1:00 p.m.		Lunch
1:00 – 2:30		Health and Well-being (Discussion and Lab)
2:30 – 2:45		Break
2:45 – 4:15 p.m.		Genetically Modified Ingredients and Food (Discussion & Lab)
4:15 – 4:45 p.m.		Review
Day 3: Thursday, October 29, 2009
8:00 – 8:30 a.m.		Welcome and Objectives (Coffee and Juice Served)
8:30 – 9:00 a.m.		Quiz and Review
9:00 – 10:30 a.m.		Sensory Testing Methods (Discussion and Lab)
10:30 – 10:45 a.m.		Break
10:45 a.m. – 12:00 p.m.		Using Sensory Tools to Monitor Product Quality (Discussion and Lab)
12:00 – 1:00 p.m.		Lunch
1:00 – 2:30 p.m.		Practical Applications of Sensory Evaluation (Discussion and Lab)
2:30 p.m.		Summary and Wrap-up