Powder and Bulk Engineering

2016/2017 Reference & Buyers Resource

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BULK SOLIDS HANDLING & PROCESSING I n t r o d u c t i o n t o C o m p r e s s e d A i r Systems. Offered by the Compressed Air and Gas Institute (CAGI). Course - work consists of 8 modules and covers c o m p r e s s e d a i r b a s i c s ; t y p e s o f compressors, capacity controls, and distribution systems; how to control wastes; and air system maintenance. Contact John Addington, 216-241-7333 (cagi@cagi.org, www.cagi.org). CERAMICS Ceramic Laboratory Procedures. Offered by ASM International and the American Ceramic Society (ACerS). Course consists of 15 lessons and 3 examinations and covers the scientific method and lab safety; preparing and processing test samples; ceramic properties and testing procedures; and measurement interpretation. Contact ASM customer service, 440-338-5151 (memberservicecenter@asminternatio nal.org, www.asminternational.org). Ceramic Processing. Offered by ASM International and the American Ceramic Society (ACerS). Course consists of 10 sections and covers a wide range of ceramic processing technologies and all of its interrelationships, starting with raw materials selection and processing and ending with finishing processes. Contact ASM customer service, 440- 338-5151 (memberservicecenter@asm international.org, www.asminter national.org). Fundamentals of Ceramics. Offered by ASM International and the American Ceramic Society (ACerS). Course c o n s i s t s o f 3 1 l e s s o n s a n d 3 examinations and covers the basic principles of ceramic materials and their production. Topics include chemistry a n d c r y s t a l c h e m i s t r y ; c e r a m i c manufacturing processes; ceramic product groups; process control and evaluation; and industrial challenges. Contact ASM customer service, 440- 338-5151 (memberservicecenter@asm international.org, www.asminter national.org). P h y s i c a l P r o p e r t i e s o f C e r a m i c Materials. Offered by ASM International and the American Ceramic Society (ACerS). Course consists of 16 lessons and 3 examinations and covers the types of behavior that ceramic materials exhibit at atomic, microscopic, and macroscopic scales. Topics include crystal chemistry, phase equilibria, and physical properties such as mechanical, thermal, optical, electrical, magnetic, and chemical. Contact ASM customer service, 440-338-5151 (memberservice c e n t e r @ a s m i n t e r n a t i o n a l . o r g , www.asminternational.org). Statistical Process Control for Ceramics and Glass. Offered by ASM International and the American Ceramic Society (ACerS). Course consists of 8 lessons focusing on statistical tools for process control and 12 lessons focusing on ceramic processing control. Course will provide students with statistical data and teach how to apply such data to control ceramic and glass processes. Contact ASM customer service, 440- 338-5151 (memberservicecenter@asm international.org, www.asminter national.org). FOOD & FOOD PROCESSING Cookie and Cracker Manufacturing Course. Offered by the Biscuit & Cracker Manufacturers' Association (B&CMA) for its members. Course's flexible pace allows up to 2 years for completion. Course covers the fundamentals of cookie and cracker manufacturing, including ingredient handling and characteristics; the production process, including mixing, baking, cooling, and packaging; safety and sanitation; and equipment maintenance. Contact Kathy Kinter Phelps, 443-545-1645 (kkinter @thebcma.org, www.thebcma.org). Entry-Level Training Program. Offered by the Biscuit & Cracker Manufacturers' Association (B&CMA) for its members. Web-based training is offered in English or Spanish to individuals with little or no experience in a bakery environment. Tr a i n i n g c o n s i s t s o f 4 l e s s o n s : ingredients, mixing, forming, and baking. Students have access to a glossary of terms and can print a completion certificate upon successfully passing each lesson. Contact Vanessa Vial, 443-545-1645 (vvial@thebcma.org, www.thebcma.org). Fundamentals of Confectionary Science and Technology — Module 1: Sugar Confections. Offered by the University of Wisconsin–Madison's department of engineering professional development. Course topics include an overview of sugar and corn syrup chemistry and phase transitions; physical and chemical properties of sweeteners; crystallization principles; applications, including hard candies, fondants, creams, tablets, lozenges, caramel, fudge, and toffee; factors impacting sugar confections' quality and shelf life. Contact Douglas T. Reindl, 800-462-0876 (dreindl@wisc .edu, www.epd.wisc.edu). Fundamentals of Confectionary Science and Technology — Module 2: Stabilized Confections. Offered by the University of Wisconsin–Madison's department of engineering professional development. Course topics include an introduction to hydrocolloid chemistry; the role of stabilizers; processing principles; applications, including chewing and bubble gum, gummies and jellies, aerated candy, and sugar panning; and the relationship between hydrocolloids and both the texture and quality of stabilized confections. Contact Douglas T. Reindl, 800-462-0876 (dreind@wisc.edu, www.epd.wisc.edu). Fundamentals of Confectionary Science a n d Te c h n o l o g y — M o d u l e 3 : Chocolates. Offered by the University of Wisconsin–Madison's department of engineering professional development. Course topics include an introduction to fats, oils, and emulsifiers; the physical and chemical properties of lipids; chocolate and chocolate coatings; principles of processing chocolates; the science of chocolates — particle size and 33 PBE August 2016 Self-Study Courses This is a listing of self-study courses available for the powder and bulk solids industry. We welcome your suggestions for self-study courses not listed here and will include applicable information in our next Reference & Buyer's Resource issue. Contact Kayla Carrigan, Associate Editor, Powder and Bulk Engineering, 1155 Northland Drive, St. Paul, MN 55120; 651-287-5630, fax 651-287-5650 (kcarrigan@cscpub.com).

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