Events

Continuing Education

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Our department offers a wide range of continuing education workshops designed for everyone—from amateurs exploring a new hobby to industry professionals looking to advance their careers. Whether you’re interested in hands-on learning, expanding your skills, or meeting requirements for educational hours and certifications, our workshops provide valuable opportunities to grow your knowledge in food science and technology. 

Find more continuing education opportunities by clicking the button below:

Learning Opportunities 

 

Extension Workshops

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*New dates will be updated to the workshop when they are released.

Better Process Control School for Acidified and Aseptic Food

The Better Process Control School (BPCS) is a specialized training program established in the 1970s by the Food and Drug Administration (FDA) for processors of acidified foods and low-acid canned foods. BPCS offers training in the Good Manufacturing Practice (GMP) and regulations required by FDA and USDA-FSIS to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods.

The Oregon State University (OSU) BPCS is offered in conjunction with the Consumer Brands Association (CBA), the largest trade association serving the food and beverage processing industry worldwide. This year, we offer the full course that covers all the 3 BPCS tracks: acidified foods, aseptic processing, and low-acid foods (retorts).
March 3-5, 2026  Canceled

Practical Short Course in Cheese Making

This 2-day course focuses on the science and technology of cheese manufacturing. It is particularly suited for

individuals involved in artisanal, small-scale, or medium- to large-scale cheese production, as both production scales

are addressed. The course is also valuable for suppliers, regulators, and producers of starter cultures and enzymes

who seek a deeper understanding of the cheese-making process.

 

FSPCA Preventive Controls for Human Food (PCQI) Version 2.0 training course

Oregon State University Food Innovation Center (FIC) will be hosting the FSPCA Preventive Controls for Human Food (PCQI) Version 2.0 training course this fall. This standardized curriculum, recognized by the FDA, is designed to help food businesses meet the FSMA Preventive Controls for Human Food rule requirements. This training provides participants with the knowledge and certificate needed to serve as a Preventive Controls Qualified Individual, a critical requirement for many food operations under FSMA.