The UF/IFAS Extension Food Safety Website highlights various workshops and training programs offered by the university. Their site also contains commodity-specific information and links to valuable resources designed to help make food safety a top priority in the produce industry.
For more information on the proposed produce food safety guidelines and agricultural water testing, please see the attached flier.
For additional information, please contact Dr. Keith Schneider
The International Citrus & Beverage Conference (ICBC) focuses on key issues facing citrus processing and related industries like new standards, practices, challenges, technology, and markets.
For more information, please contact Dr. Renée Goodrich
For the past decade, the food business in America has been changing, as more and more people have started their own small-scale food production companies to sell to farmers markets, restaurants and other local businesses. Since the passage of the Cottage Food Law in Florida, the number of small food businesses has been on a steep increase. But to run a successful business in a competitive food market, you’ll need a good business plan and basic understanding about food processing, packaging, marketing and regulatory requirements. UF/IFAS Extension’s Food Entrepreneurship program can help get you started on your journey to success.
How to Start a Food Business in Florida was a one-day workshop that provided general information on food safety and quality, basic food science, business planning, and federal and state regulatory requirements for food business.
For a PDF version of the Food Entrepreneurship Brochure, click here.
For more information, please contact Dr. Soohyoun Ahn
The annual Shrimp School, presented jointly by UF/IFAS Food Science & Human Nutrition Department and Florida Sea Grant had its first class in 1995. The training program was conceived and organized by Dr. Steve Otwell, Professor Emeritus. The school is dedicated to advancing shrimp product quality and safety, and has become the leading academically-based domestic and international training program for shrimp processors and regulators worldwide. This technical program features current and basic topics through lectures and actual hands-on training.
For more information, please contact Dr. George Baker.
Information contained in this web site targets both family caregivers and professionals involved in menu planning and/or food preparation for individuals with special nutritional and digestive needs.
For more information, please contact Dr. Wendy Dahl.