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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 (Smart Site). Offered by the Compressed Air and Gas Institute (CAGI). Coursework consists of 8 modules and covers compressed air basics; types of compressors, capacity controls, and distribution systems; how to control wastes; and air system maintenance. Contact John Addington, 2 1 6 - 2 4 1 - 7 3 3 3 ( c a g i @ c a g i . o r g , 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). Electronic Ceramics and Materials. Offered by ASM International and the American Ceramic Society (ACerS). Course consists of 15 lessons and covers electronic ceramics, including theory and properties; processing and testing; dielectric ceramics; magnetic materials; semiconductors; and films, coatings, and composites. Contact ASM c u s t o m e r s e r v i c e , 4 4 0 - 3 3 8 - 5 1 5 1 (memberservicecenter@asminternatio nal.org, www.asminternational.org). Fundamentals of Ceramics. Offered by ASM International and the American Ceramic Society (ACerS). Course consists of 31 lessons and 3 examinations and covers the basic principles of ceramic materials and their production. Topics include chemistry and crystal chemistry; ceramic 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). Materials Science for Industry. Offered by ASM International and The American Ceramic Society (ACerS). Course consists of 16 lessons and provides a comprehensive overview of modern materials, including metals, ceramics, plastics, and composites. Course is suitable for anyone involved in using or specifying materials. Contact ASM c u s t o m e r s e r v i c e , 4 4 0 - 3 3 8 - 5 1 5 1 (memberservicecenter@asminternatio nal.org, www.asminternational.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 American Bakers Association for its members. Course's flexible pace allows up to 2 years for c o m p l e t i o n . C o u r s e c o v e r s t h e fundamentals of cookie and cracker manufacturing, including ingredient handling and characteristics; the production process, including mixing, baking, cooling, and packaging; safety a n d s a n i t a t i o n ; a n d e q u i p m e n t maintenance. Contact Vanessa Vial, 202-789-0300 (vvial@americanbakers. org, www.americanbakers.org/cca). Entry-Level Training Program. Offered by the American Bakers Association for its members. Web-based training is o f f e r e d i n E n g l i s h o r S p a n i s h t o individuals with little or no experience in a bakery environment. Training consists of 4 lessons: 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, 202-789-0300 ( v v i a l @ a m e r i c a n b a k e r s . o r g , www.americanbakers.org/cca). 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 powderbulk.com PBE August 2018 35 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).