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Upcoming Events

Food Science Graduate Seminar Series

Food Science Graduate Seminar Series 8/22/2017 4pm

Seminar / Food Science

Diversity and dynamics of fermented food microbiomes: implications for quality and safety Presented by Benjamin Wolfe, Assistant Professor, Department of...

Accredited Basic HACCP Training Course

Accredited Basic HACCP Training Course 8/24/2017 8am

Conference/Workshop / Food Science

Two-day course for individuals who have responsibility for building, maintaining, and updating plant HACCP programs that will meet customer and third party...

Accredited Basic HACCP Training Course

Accredited Basic HACCP Training Course 8/25/2017 8am

Conference/Workshop / Food Science

Two-day course for individuals who have responsibility for building, maintaining, and updating plant HACCP programs that will meet customer and third party...

Food Science Graduate Seminar Series

Food Science Graduate Seminar Series 8/29/2017 4pm

Seminar / Food Science

Exogenous sources of flavour compounds in red wine Presented by Dimitra Capone, Research Scientist, Australian Wine Research Institute Wine aroma is a...

Food Science Graduate Seminar Series

Food Science Graduate Seminar Series 9/5/2017 4pm

Seminar / Food Science

Obesity and the taste system Presented by Robin Dando, Assistant Professor, Department of Food Science, Cornell University Taste is a fundamental...

Recent Events

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Alison Lindsay

Alison Lindsay posted a photo 8/17/2016

Dr. Thomas Graham, CEO of Veterinarians Without Borders Dr. Thomas Graham, CEO of Veterinarians Without Borders

Stocking Hall

Stocking Hall posted a photo 12/22/2014

Cheryl Fillekes

Cheryl Fillekes left a positive review 10/27/2014

Enthusiastic, cheerful and effective instruction providing absolutely essential background information to building and running a vat pasteurization operation. I almost gave it a miss as we will be getting specific training from the manufacturer to run our own vat on installation; however, because the module on the thermometers and chart recorders provided some information that hadn't been covered elsewhere, we realized we had some safer options in our physical plant than the use of mercury in glass thermometers -- designed and manufactured locally -- at roughly equivalent cost.

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