Workshop
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This 2-day course designed for cider producers will teach the theory of sensory analysis and hands-on sensory evaluation of cider and perry. The Cider Institute of North America is partnering with Cornell University to deliver this advanced...
Webinar
Join us for a conversation around High Pressure Processing. This non-thermal technology meets the growing demand for clean label ingredients, and product freshness without the use of chemical additive or preservatives. Dr. Randy Worobo...
Workshop
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Juice HACCP commonly refers to the use of HACCP plans to minimize food safety risks in the juice processing, packaging, and transportation industries. HACCP stands for Hazard Analysis Critical Control Point. Significant hazards for a particular...
Lecture
Engaged Teaching Join us for a catered lunch as we learn about Professor Marvin Pritts' approach to engaged teaching and how he is connecting his students to the community through plant-based projects and collaborations with local berry growers...