To equip food businesses with food knowledge and help them to meet the U.S. Food and Drug Administration’s regulations (FDA), the Faculty of Food and Chemical Engineering of Nong Lam University, Ho Chi Minh City, will organize a training course on low-acid and acidified food processing. It is a 4-day training course, approved by the FDA and held by Nong Lam University of Ho Chi Minh City in association with the US Consumer Brands Association (CBA) – the largest trade association serving food and beverage processing industry worldwide. This course is beneficial for factories that pack and thermally process low-acid and acidified foods in hermetically sealed containers. Participants who pass above 70% in each training module will be granted with the Certificate of Completion that verifies satisfactory completion of FDA and USDA-FSIS training requirements.

The lastest material: Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, 9th Edition.