Director, Food Producer Technical Assistance Network at the Department of Food Science and Technology
Virginia Tech
BPCS is a course that has been approved by the Food and Drug Administration as well as the United States Department of Agriculture for processors of acidified canned foods.
An acidified food (AF) is a food to which acid(s) or acid food(s) are added and which has a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85. The school will be taught by Dr. Joell Eifert and Dr. Alexis Hamilton from Virginia Tech.