Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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FAPC to host C-IT-BEGIN Workshop
STILLWATER, Okla.—The Food & Agricultural Products Center is hosting a workshop for beginners focused on food and agricultural processing applications to learn about continuous improvement tools.
The Continuous Improvement Tools for Beginners, or C-IT-BEGIN, Workshop will be held Oct. 28, 2004 from 8 a.m. to 4:30 p.m. in room 120 of the FAPC.
“Continuous improvement tools are used to maximize companies’ competitive advantage,” said Tim Bowser, FAPC food engineer and chair of the workshop. “These tools help individuals and teams work smarter to identify the root cause of problems and solve them.”
The workshop will cover topics such as basic quality, data classification and problem solving with charts and diagrams. Case study examples, such as product net weight control, assessment of process capability for moisture control in a bakery product and oven temperature minimization for cook process, will also be covered.
By using these tools, companies can assist in reducing product variation, therefore increasing customer satisfaction, Bowser said. Other areas that can be improved are reducing waste and increasing profits.
“I worked for a food processor company that saved over $300,000 in six months on a waste reduction program,” Bowser said. “Successful continuous process improvement programs have been known to radically decrease costs and improve quality."
C-IT-BEGIN Workshop participants will learn about these continuous improvements tools and how to apply them in food and agricultural processing operations. Reference materials will be available along with valuable practical training.
The speakers for the workshop are Bowser; Jason Young, FAPC quality management specialist; and Kenneth Case, regents professor of industrial engineering and management.
The registration fee is $55 by Oct. 8 and $75 thereafter. The deadline to register is Oct. 22. Lunch, snacks and a workbook are included in the cost. A certificate will be presented to each participant upon completion of the workshop.
To register for the workshop, call (405) 744-6071.
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CONTACT:
Tim Bowser
Food Process Engineer
Robert M. Kerr Food & Agricultural Products Center
148 FAPC
Stillwater, OK 74078
Phone: 405-744-6071
Fax: 405-744-6313
E-Mail: bowser@okstate.edu
Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating. The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, sex, age, disability, or status as a veteran, and is an equal opportunity employer.
