The guidelines on the lethality treatment for dehydrating meat products to make jerky.

The steps to identify and reduce waste in compressed air systems used in food manufacturing facilities.

How to choose a pH meter, how to operate it and clean it depending on what food you are sampling.

An explanation of industrial deep fat frying, types of operations, safety procedures, fryer management and maintenance practices.

The basic information regarding measurement equipment for food product development and manufacturing for proper equipment selection.