Are baked goods safe? – food safety challenges in the bakery
Seminar: Friday 20 September 2019
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Members of Campden BRI: £250 + VAT
Non–members: £350 + VAT
Group discounts available on request. Contact Sian Twinning
Many manufactured baked goods are produced ‘sterile’ but can subsequently be blighted by post process contamination. Bakery products, like many processed foods, are subject to microbiological and chemical spoilage.
A number of food safety and spoilage issues over recent years have been associated with baked goods including acrylamide, allergens, bacteria, mycotoxins and viruses. This seminar pulls together a multi-disciplinary team of experts to cover:
- microbiology spoilage and contamination
- hygienic design of bakeries
- heat-treatment of dried goods
- food borne viruses
- reducing post-process contamination
Who should attend?
It is perfect for microbiologists, bakers, artisan bakers, NPD managers and food technologists.
Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.
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