FIC Course Information

Course Description
Better Process Control School
FDA, USDA, and FSIS required course for processors of low-acid and acidified foods. Upon completion, course certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods.
Total Quality Management Snack Food Association
Provides an understanding of how snacks are manufactured, why quality is important, where to emphasize quality control, what instruments and methods can be used to measure quality, when to make quality evaluations, and who should take responsibility for ensuring quality. Includes hands-on lab sessions where attendees can test and evaluate their own company's products.
Hazard Analysis and Critical Control Point- (HACCP)
Upon completing this International HACCP Alliance Certified course, participants will have a good understanding of the development, implementation, and verification activities of HACCP. Programs are specific for each food production process.
Advanced CIP: Cleaning and Sanitation for the Food and Dairy Industry
This course is great training for personnel who are new to the CIP technology or for those who might need to refresh or increase their knowledge, get updates, review the chemistry and microbiology principles, what is new on CIP systems including piping, valves, regulations, and tools of verification. The course also includes a session of practical CIP problems and solutions with the experts.
Quality control and Employee Safety
This course will enable employees to integrate safe operating procedures into their daily jobs and reinforce safety in policy and procedure. It will show employees what to look for when assessing quality products.
Good Manufacturing Practices (GMP)
This course teaches the basics and essentials for all companies. Good manufacturing practices must be followed in order to assure safety for your customers.
Food Safety and Sanitation
Necessary information needed to develop and maintain the proper environment for safe, legal, and quality food. Great course for new managers and employees.
Ice Cream Manufacturing
From safety to development, this course teaches you everything you need to know about ice cream manufacturing and processing.  
Cheese Manufacturing
Small or large businesses can take advantage of this course that shows the process, practices, safety, and packaging of cheese.
Non-Thermal Processing
This training will provide the most up to date information for your employees about non-thermal processing. Safety, regulations, and practices will all be useful to your companies growing needs.
Advanced Packaging
Ohio State’s endless network will help you to develop your packaging from beginning to end including design, manufacture, and functionality.
Brewing Science
The entire process of brewing is covered in this course. This includes problem microorganisms and safety issues.
Sustainability in Food Industries
Learn the best way to stay relevant in the industry by learning about the most up to date information and equipment from industry professionals.
New Product Development
This course shows you how to use the best techniques to further advance your idea for a new product. From idea to processing to packaging, the Food Industries Center can help you do it all.
Food Science for the non-food scientist
This course entails basic principles of food science. Food chemistry, processing, analysis, packaging, food microbiology and safety, regulations, trends and the role food science plays in the world will all be covered in this class.
Sensory Science
This class gives you the opportunity to know what your consumers consider when tasting your product. Sensory analysis will pinpoint which aspects of your product need to be modified and how that modification can be done.
Quality Assurance
Quality Assurance 101 is a course that offers help in assuring quality for your customers. Taste, process, and packaging will all be discussed. This can help all employees of a company better understand customer needs.
Food Defense
How to be safe again food pathogens and other concerns in the food industry including processing.
Appealing to the Masses
This course will show you how to develop your product in a way that will appeal to people of all ages.
Scale-Up Business
If you are a small business owner, this course will show you how to take your product to the next level. Development, processing, testing, analysis, and packaging will all be covered.
Canning and Bottling
This class will cover all the issues of canning and bottling. Safety, good seals, and regulation will be the main topics of discussion.