High Pressure Extends Shelf Life of Foods – IFSN SeminarDr. V.M. (Bala) Balasubramaniam professor of Food Engineering at The Ohio State University will share advances in “Shelf Life Extension of Foods with Fresh-like Quality Attributes by High Pressure.” This seminar will be given in room 1410A Waterfront and via Adobe Connect at 11:00 a.m. (Eastern) on August 13, 2015. This seminar has been approved by the Commission on Dietetic Registration for one Continuing Professional Education Unit (CEU).
This seminar is part of the Institute of Food Safety and Nutrition (IFSN) Seminar Series. These monthly seminars aim to disseminate new knowledge; engage with partners and stakeholders; and inspire the next generation of food safety and nutrition experts. For full information on the series, visit the seminar webpage.
V.M. (Bala) Balasubramaniam, The Ohio State University
*Registered Dietitian Nutritionists (RDNs) or Nutrition and Dietetics Technicians, Registered (NDTRs) who attend this seminar and wish to receive the Continuing Professional Education Unit (CEU) certificate please e-mail Mallory M. Koenings.