“Introduction to Food Chilling and Freezing” is designed for those needing a better understanding of the science and technologies for food chilling and freezing. Held June 20-22 at the University of Wisconsin-Madison, it is recommended for food engineers, refrigeration engineers, engineering managers with refrigeration responsibilities and newly assigned food science staff. 

Those who attend will gain a solid understanding of:

  • The importance of product temperature control for quality and safety.
  • Fundamental processes involved in chilling and freezing foods.
  • Equipment commonly used in chilling and freezing foods.
  • Techniques to enhance capacity and efficiency of chilling and freezing systems.
  • Methods to predict food chilling and freezing times.

Click here to enroll.