About Better Process Control School:
The Better Process Control School (BPCS) is a specialized training program established in the 1970s by the Food and Drug Administration (FDA) for processors of acidified foods and low-acid canned foods. BPCS offers training in the Good Manufacturing Practice (GMP) and regulations required by FDA and USDA-FSIS to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods.

The Oregon State University (OSU) BPCS is offered in conjunction with the Consumer Brands Association (CBA), the largest trade association serving the food and beverage processing industry worldwide. This year, we offer the full course that covers all the 3 BPCS tracks: acidified foods, aseptic processing, and low-acid foods (retorts).

About Acidified Foods:
Acidified foods are low-acid foods to which acid(s) or acid food(s) have been added. They have a finished equilibrium pH of 4.6 or below and a water activity (aw) greater than 0.85. These foods may be heat-treated or not heat-treated. Examples of acidified foods include pickles, salsa, chutneys, and some sauces and condiments.

About Aseptic Processed Foods:
Aseptic foods are those that are sterilized before being packaged in a sterile container in such a way as to ensure a long shelf life at room temperature without the need for refrigeration. The process, known as aseptic processing, is commonly used for milk, fruit juices, creams, soups, sauces, and other liquid foods, though it can also be used for products like vegetables and meats.

About Low-Acid Canned Foods:
Low-acid foods are defined as foods with a pH above 4.6 and a water activity (aw) greater than 0.85, which makes them more susceptible to microbial growth, including harmful bacteria like Clostridium botulinum. These foods generally require stringent processing methods, such as pressure canning, to ensure safety by eliminating potential pathogens. Examples of low-acid foods include most vegetables, meats, fish, dairy products, and some soups. Proper handling and processing are crucial to prevent spoilage and foodborne illnesses when producing or packaging low-acid foods.

Who Should Attend:

• Food processing professionals working with acidified foods, low-acid canned foods, retorts, and aseptic processing and packaging systems.
• Regulatory personnel and quality control specialists from thermal food processing sector.
• Managers and supervisors in the sector who are responsible for training and overseeing quality control teams.
• New entrants in the acidified, aseptic, and low-acid food processing industry.

Date, Time, and Location:
November 4 - 6, 2026, 8 am - 5 pm.
1207 NW Naito Pkwy # 154, Portland, OR 97209.
The course is offered in-person only.

Registration:
The fee is $875 per person for the three-day course. The fee covers instruction, a required textbook (Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, 9th Edition), certificate, and lunch & break refreshments on each attended course day. Registration closes on October 22, 5 pm PT. Space is limited - early registration is encouraged.

Cancellation Policy:
Cancellation requests made on or before October 22, 5 pm PT are eligible for a full refund of the registration fees. Cancellations made after October 22, 5 pm PT will not be refunded. Substitutions will be allowed if you are unable to attend. OSU reserves the right to cancel or reschedule the course due to insufficient enrollment or other unforeseen circumstances. If the course is cancelled or postponed, the University will refund registration fees.

Certification:
The OSU Better Process Control School is approved by the FDA and follows the standardized course instruction for certification. Participants are required to attend all the sessions and complete a standardized exam following each session. A passing score of 70% or higher for each session is required. Upon the successful completion of the course, participants will receive an Acidified & Aseptic Certification, and a Retort Certification if complete the full course.

Instructors:
Dr. Qingyang Wang (Oregon State University)
Dr. Joy Waite-Cusic (Oregon State University)
Dr. Scott Whiteside (Clemson University)

Course Subjects:

• Microbiology of Thermally Processed Foods
• Introduction to Thermal Processing
• Aseptic Processing and Packaging Systems
• Mild Thermal Processes
• Cleaning and Sanitation
• Closures for Containers
• Retorts Equipment and Operation