Get up-to-date basic information about what teams responsible for processes in the food industry must take into account when a process line is being built or reconstructed. The course takes place on June 2-3, 2015 and is organized by DTU Hygienic Design Center in the National Food Institute, Technical University of Denmark.
On a course in inspection of food and biotech processes, the participants can among other things learn whether their company's hygienic design is adequate to ensure food quality and safety in relation to EU standards.
Dr. Roland Cocker, Cocker Consulting, Ireland, go through the advanced inspection procedures in e.g. buildings, process areas, process equipment and lines. The course provides in-depth knowledge of inspection procedures related to food processes and biotech processes and adds to the basic course also held at DTU Center for Hygienic Designs.
The lecturer of this course is Dr. Roland Cocker. He holds a BSc Honours degree in Applied Microbiology and a PhD in fermentation biotechnology. For 15 years he has provided international training courses in hygienic engineering and design and is an accredited expert trainer of the European Hygienic Engineering and Design Group (EHEDG). The DTU Hygienic Design Center at the National Food Institute is the only test center in the Nordic and Baltic countries, which is certified based on the EHEDG guidelines.
Program
See invitation and program (pdf).
Time
Tuesday June 2 and Wednesday June 3, 2015.
Price
The participant fee for first and second representatives is 9800 DKK. The fee for the third, fourth etc. participant from the same company is 8500 DKR. All prices are excluding VAT.
Place
DTU Hygienic Design Center
National Food Institute, Technical University of Denmark
Søltofts Plads
Bygning 222
DK-2800 Lyngby
Registration
Register by emailing Lissi Holm. Register before May 5, 2015
Read more
Read more about DTU Hygienic Design Center (website in Danish only).