In this Food safety training learn about Food preservation, traditional heat treatment, emerging food processing technologies, sterilization, pasteurization, shelf life extension, acid and low acid foods, US FDA and USDA regulations, Health Canada, new regulatory terms and definitions, novel foods, high hydrostatic pressure, ultraviolet light, microwave heating, pulsed electric fields.
Why Should You Attend:Sterilization and pasteurization unit operations are directed towards prevention of microbial growth through microorganism removal or inactivation and are used to extend shelf-life of foods. Traditionally, the food industry used heat to sterilize and pasteurize foods. In current times, where the role of the consumer has become leading and necessary, food production systems are no longer supply-driven but become more demand-driven. As a result of consumer demands for foods that are fresher, more natural, or minimally processed and additive-free, new physical methods of treatment are emerging for shelf-life extension and are under broad development.
In this 2 part webinar series we will compare traditional and emerging technologies’ new terms and definitions of sterilization and pasteurization as essential unit operations in the production of different groups of food products (for instance, acid and low acid categories). The application of novel technologies has led to new definitions of these unit operations. In addition, general approaches for the establishment of pasteurization and sterilization operations using traditional thermal and emerging techniques will be presented.
Buy :Alternative Food Preservation: Pasteurization - Part 1Learning Objectives: - Get an understanding of the new technologies that can be used for unit operations of sterilisation and pasteurisation and requirements for process design.
- Assist to make the right choices to satisfy modern society requirements for safe and healthy products.
- Understand the new regulatory terms and definitions.
- Understand the specific emerging technologies that are the best fit for different categories of foods.
Areas Covered in the Seminar: - Food preservation technologies.
- Food safety.
- Low acid foods.
- High acid and acid foods.
- Thermal technologies.
- Non-thermal technologies.
- Regulatory terms and definitions.
- Sterilization definition and techniques.
- Pasteurization definition and techniques.
- Emerging food processing technologies.
- High pressure.
- UV light.
- PEF.
- Microwave heating.
- Packaging.
- Process required microbial log reduction.
- Food Safety Objective.
- Safe process design.
Who Will Benefit: - Quality Assurance Managers
- Production Managers
- Laboratory Managers
- Food Safety Personnel
- HACCP Coordinators
- Government Food Inspectors
- Sanitation Managers
- Corporate and Plant Microbiologists
- Processing Engineers
- Operations Supervisors and Managers
- Food Technologists
