Process Validation in Low Moisture Foods – Reducing the Risk of Failure
Автор: Institute for Food Safety at Cornell University
Загружено: 2025-07-01
Просмотров: 92
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This session of Food Safety Virtual Office Hours features Wendy White who will give an overview of process validation in low moisture food systems; Brian Farina will provide a description of validation studies in low moisture foods and Kaitlyn Casulli will discuss her insights from validation studies and implementation of process controls based on the results of validation.
Important note: The information provided here is current up to the date of its recording on Tuesday, July 1, 2025. For more information, visit the IFS@CU's website: https://cals.cornell.edu/institute-fo...
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