Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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C-IT-Begin workshop to be held Nov. 19
(Stillwater, Okla. – Oct. 15, 2008)
The Robert M. Kerr Food & Agricultural Products Center is holding 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 Nov. 19, 2008, from 8 a.m. to 4:30 p.m. in room 120 of the FAPC.
This highly interactive workshop can be used to train employees, management, supervisors or quality assurance professionals for facilities, said Tim Bowser, FAPC food process engineer.
“Continuous improvement tools are used to maximize companies’ competitive advantage,” Bowser said. “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, also will 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 more than $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.
Not only will Bowser be a presenter, but also Jason Young, FAPC quality management specialist, will speak during the day.
Company representatives who are interested in learning about continuous improvement tools should plan to attend this workshop.
The registration fee is $100, and the deadline to register is Nov. 10. Lunch, snacks and a workbook are included in the cost. A certificate will be presented to each participant upon completion of the workshop.
For more details or to register click here, call Karen Smith at 405-744-6071, or e-mail karenl.smith@okstate.edu.
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CONTACT:
Tim Bowser
Robert M. Kerr Food & Agricultural Products Center
124 FAPC
Stillwater, OK 74078
Phone: 405-744-6688
Fax: 405-744-6313
E-Mail: bowser@okstate.edu
Jason Young
Robert M. Kerr Food & Agricultural Products Center
102 FAPC
Stillwater, OK 74078
Phone: 405-744-2375
Fax: 405-744-6313
E-Mail: jason.young@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.
