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March 22, 2016 @ 9:00 am - 12:00 pm$75
The course will be facilitated by Nelson-Jameson’s in-house pH expert, Steve Zdun. The workshop is perfect for an array of food and beverage industry producers to learn more about the basic principles of successful, and effective pH analysis in the processing environment.
Participants will garner insight into a host of topics, including: sample preparation techniques, choosing the best electrode/meter for the job, the importance of Automatic Temperature Compensation, calibration techniques, cleaning/maintenance procedures, and basic trouble shooting. Steve has also planned time for a question and answer session, as well as one-on-one consultation. By the end of the session that runs from 9am-12pm, class participants will leave with a constructive base of information to take with them into their facilities, as well as receive a certificate of course completion.
Sign up for the course by giving us a call and requesting item #333-3333. Our Customer Service Representative will take down your name, title, and organization. Cost for the course is $75. Register early as space is limited!