Lincoln University’s Centre for Food Research and Innovation is now running a series of continuing professional development (CPD) courses for those in the food industry.
An increasingly dynamic and sophisticated food industry stemming from the globalised nature of food production also means increasingly complex issues around food safety and security. This, when coupled with New Zealand’s heavy reliance on exporting primary produce, demands robust knowledge and constant up-skilling in the processes and requirements of food safety and security by industry professionals.
Responding to those industry demands Lincoln University, through its Centre for Food Research and Innovation, decided to run a series of ongoing professional development courses for those in the food industry.
The first such course (which will be repeated throughout the year) took place April 15, 2014 and was a one day introductory course on food safety in general and the well-established Hazard Analysis Critical Control Points (HACCP) management system for food safety.
The next short course will take place 16-18 June, 2014 and covers practical considerations in food microbiology.
The courses suit a wide range of industry people: anyone from plant managers, packing staff, manufacturers, distributors to Government regulators.
About 40 percent of New Zealand’s food production exports come from the South Island, along with around 30 percent of food and beverage companies, notes the University’s South Island business development manager, Dr Sam Yu. “That’s another good reason why Lincoln has decided to start running these professional courses,” he says.
More information on Lincoln’s upcoming professional development courses can be found here.