October 25, 2001 - Ohio State readies short course for manufacturing ready-to-eat foods

by Brigette Gaucher

Need a refresher on the procedures used to produce safe, ready-to-eat food products?

Thermal Processing of RTE Meat Products, a short course scheduled for March 5 to 7 at The Ohio State University in Columbus will provide answers on a range of topics, including heat transfer technology to determination of pathogen lethality treatment.

The course is organized by OSU and industry experts, including Lynn Knipe, a specialist in processed meats with OSU Extension; Robert E. Rust, a meat scientists, former Iowa State University Extension Meat Specialist and principal of Rust Associates Inc.; and a Erwin Waters, principal of Erwin Waters Consultants. Waters is a nationally recognized authority on process controls for ready-to-eat meats.

For more information or to register contact The Ohio State University at 614/292-8571 or via e-mail at conf@gate.ce.ohio-state.udu

This article reprinted with permission from Meat Marketing & Technology.

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