Thermal processing validation

Delegates booking this workshop can take advantage of a specially reduced price available on the one-day Thermal Processing - Quality Optimisation courses running 30th March 2012 or 9th November 2012. Discounted rate for the Optimisation course of £400 + VAT (Members) or £545 + VAT (Non-members)

Benefits of attending

The course will give delegates confidence in understanding the thermal process, and enable them to make changes to existing processes, develop new processes and make decisions regarding deviations and problems that have occurred during a process with the knowledge that this is being done safely. The practical sessions will highlight methods and problems and how to overcome them when carrying out process establishment.

Course content

The course includes lectures, tutorials and practicals on the theory behind thermal processing. Delegates will gather information on a thermal process and use the data to develop an understanding of the following:

• Microbial destruction
• Pasteurisation/sterilisation
• Calculation of processes (F_o and P_u values)
• Cook value and quality retention characteristics
• Temperature measurement systems
• Process validation practicalities
• Analysis of heating curves
• Batch and continuous thermal processes
• Process establishment

"A practical-based course for anybody working in the food industry where there is a heat process. Primarily aimed at thermal process managers, process developers and technical staff where an understanding of the process is required, the course will also be beneficial to inspectors including EHOs, third party auditors and retailers who review documentation and processes of companies producing heat processed foods."

Richard Powell – Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104 or