International thermal processing conference

International thermal processing conference


3-4 November 2021

Member: £70 + VAT / Non-member: £110 + VAT

Group discounts available on request. Contact Training


Online event

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Summary

For over 25 years, food professionals have attended our International Thermal Processing Conference to deepen their knowledge and overcome challenges in this area. Now, for the first time, this unique event is going online so you can join it from wherever you are in the world – regardless of whether you’re in the office or at home.

Expert speakers from across the globe will tackle the key challenges impacting the industry right now while also providing possible solutions for these. The event will cover many areas of thermal processing, including from a microbiology, retailer, and safety perspective. Plus, delegates can expect speakers to cover challenges with vegetable canning, spoilage issues, modelling solutions, cooling lethality, challenging products, and micro validation – all with the opportunity to ask questions to delve deeper and resolve specific issues for each topic.

Don’t miss out on this unique opportunity. Overcome your thermal processing challenges with the greatest minds in the area and help move your business forward – register today.

Who should attend

Technical Managers and Directors, food manufacturers, retailers, regulatory professionals, thermal process authorities, QA managers

Event Director

Gary Tucker

Provisional programme

Day 1

Time Presentation
13:00-13:20 Registration and instructions for the day
13:20-13:25 Welcome to the conference and to the chair for the day
Gary Tucker, Campden BRI
13:30-13:55 A microorganism’s view of heat processes and how to avoid them
Roy Betts, Campden BRI
14:00-14:25 A retailer perspective – What makes you a thermal process supplier of choice to the Co-op?
  • Co-op history of food integrity and current technical strategy.
  • Delivering value whilst maintaining our Co-op values.
  • A retailer’s reflections on the state of the worldwide supply chain.
  • How to be a supplier of choice for the Co-op.
Rachael Gray, Co-op
14:30-15:00 Safe thermal processes - 100 years and counting
In the first twenty years of the twentieth century, there were significant scientific developments in the area of thermal processing reported in the literature and applied in practice. These concepts have been refined over the past 100 years as scientific and computational methods have evolved; however, interestingly many of the concepts and data reported in that era are still very relevant to our work today as thermal processing specialists.

This presentation will attempt to highlight the basis and significance of understanding the kinetics of microbial destruction. Particularly as they apply to General Method calculations used to describe and predict them in both in-container and aseptic processing methods utilized to achieve commercial sterility.
Ian Britt, Institute For Thermal Processing Specialists (IFTPS), USA/Canada
15:00-15:25 Comfort break
15:30-15:55 Challenges faced by a vegetable canner
Antoine Cazier, Bonduelle, France
16:00-16:25 A review of the causes of spoilage in canned food in South Africa over a 20 year period
Canning is arguably the best way of preserving food. Almost one billion cans of food are produced and consumed worldwide each year. Although the food safety record of the canning industry is excellent, however, there are from time to time, spoilage incidents. Canned foods are safe and shelf-stable at ambient temperature due to heat inactivation of all vegetative microorganisms and the inactivation and / or control of spores. Good Manufacturing Practices include various quality control measures for managing the pathogen risk related to surviving mesophilic bacterial spores, as well as post processing contamination by a variety of organisms.

Nampak R&D have been assisting canneries solve and overcome their spoilage problems for the past 73 years. We are in a unique situation to be able to examine a broad range of canned foods processed in a diverse variety of canneries. We are in an exclusive position to be able to identify the most common pitfalls experienced by canneries; and how offer solutions on how to overcome them.

In this study we summarize the many causes of non-stability of canned foods over the past 20 years.
Susan Featherstone, SAFE-FOOD Consulting, South Africa
16:30-16:40 Question and answer session with the speakers
16:45 Close for day 1

Day 2

Time Presentation
13:00-13:05 Welcome and instructions for the day
13:05-13:35 Practical solutions to thermal validation with the help of modelling tools
Using heat penetration data of pasteurised sauces with modelling tools to identify “worst-case” products and trends within physio-chemical characteristics.
Christopher Hunter, Associated British World Foods Ltd.
13:40-14:05 The Tetra Recart packaging concept - Food has a new home
  • Intro and short history to Tetra Recart concept
  • Food has a new home and the technology behind
    • How does a carton-based package deliver on protecting what’s good and food safety?
    • How do we meet the demands of the next generation of consumers?
Jonas Lindh & Fanny Cedergårdh Tetra Recart AB, Sweden
14:10-14:40 Cooling lethality contributions to process time
David Whittaker, Campden BRI
14:40-15:10 Comfort break
15:10-15:35 Thermal processing for challenging products
Ball widget cans: Is product entrapped in the widget insulated from the thermal process?
Ball Corporation has introduced the new “widget can” for the beverage industry, where a small plastic cylinder (“widget”) is installed onto the inside bottom of a typical beverage can. The design and function of the widget can assumes nitrogen gas will be trapped (“activated”) into the widget after product filling, nitrogen dosing, can sealing, and inverting of the can.

However, there is also an opportunity for product to become entrapped inside the widget during regular production. For this reason, the question has been raised if the plastic widget provides insulation during the thermal process to any entrapped product inside the widget. TechniCAL collaborated with Ball Packaging to study this condition in order to determine if entrapped product in the widget is insulated from the retort process. And if so, what considerations should process authorities take into account when establishing thermal processes for coffee-based Ready To Drink beverage products in the Ball Widget Can.
Scott Cabes, TechniCAL, USA
15:40-16:15 Process validation techniques using micro-organisms
Rob Limburn, Campden BRI
16:20-16:35 Question and answer session with the speakers
16:40-16:45 Closing remarks
16:45 Close of conference

Speakers

  • Gary Tucker, Campden BRI
    Gary Tucker is a Fellow at Campden BRI and has worked for the company since 1989. He studied Chemical Engineering at Loughborough University and is a chartered chemical engineer. He has an MPhil for work in the measurement of rheological properties of foods and a PhD for work related to time-temperature integrators.

    Gary's areas of expertise include:
    • Heat processing, oven cooking and process calculation methods
    • Oven heat transfer
    • Time-temperature integrators for pasteurisation and sterilisation
    • Bakery technology and processing
    • Energy reduction in baking
  • Roy Betts, Campden BRI
    Roy Betts is a Fellow at Campden BRI, an independent international food consultancy and research organisation based in the UK. His role is to ensure that the industry maintains a full awareness of all microbiological concerns and to help companies respond to and manage microbiological issues relevant to them and their products. Prior to taking this role, Roy managed a large microbiology department at Campden BRI, with particular interests in test method development and validation, and incident and crisis management.

    Roy has published widely in the area of food microbiology and is a member of many committees including:
    • British Standards Institute AW 9 Committee, Methods for the Microbiological of Foods and Animal Feeds
    • Chairman of the Board of Directors of the Association of Analytical Chemists (AOAC) Research Institute
    • Member of the MicroVal General Committee for European microbiological method validation.
    • Member of the European Chill Food Federation VTEC working group
    • Expert reviewer for the AOAC RI for microbiological test methods
    • Member of ISO TC34/SC9 WG3 – Validation of microbiological methods

    Current related lecturing capacity at Campden BRI:

    • MOD courses
    • Client specific courses e.g. retailer courses
  • David Whittaker, Campden BRI
    David Whittaker is a thermal processing specialist with an all-round knowledge of thermal processing across many sectors of the food industry - particularly in chilled, acidified and heat preserved food and beverage manufacturing. David originally studied Chemistry at the University of Liverpool and went on to complete a Chemical and Food Engineering Masters at the University of Birmingham, which is where his passion for food processing originally stems. Since then, David has worked in technical roles within the food industry, initially at a beverage and flavouring manufacturer and then within chilled food, where the processing of fresh, ready to eat dips, snacks and meals were his main focus.

    David is currently working in the Food Manufacturing Technologies department at Campden BRI (Chipping Campden) and his day-to-day activities involve providing advice, calculations, and trouble-shooting services to Campden members, contributing to numerous Campden BRI training courses and managing complex projects relating to thermal processing. A number of the projects David works on involve thermal validation at manufacturer’s sites, and hence David has an excellent working knowledge of thermal processing across different sectors as well as understanding the theory underpinning it.
  • Christopher Hunter, Process Development Manager, Associated British World Foods Ltd.
    Chris has been involved in the food industry for >10 years and has been a member of the Institute for Thermal Processing Specialists for >6 years. In 2008, Chris gained the Margaret Weddle Prize for the best overall performance at Manchester Metropolitan University with a 1st class Honours in Food Science and Human Nutrition. He took an unconventional route into thermal validation, including working for the NHS’s Dietetic Department in Cheshire before joining ABWF in 2011, where Chris gained his practical experience and knowledge in thermal processing. During the last 10 years with the responsibility of ambient-stable food manufacturing process development, Chris has been heavily involved in the development process of NPD, creating and optimising canned retort processes, improving in-pack pasteurisation processes and hot-filling.
  • Scott Cabes, TechniCAL, USA
    Scott Cabes is the President of TechniCAL, LLC., a US based process authority in the thermally processed foods industry. He has been with TechniCAL since 1991. His expertise is working as a Thermal Process Authority and USFDA / USDA Regulatory Compliance Authority related to thermally processed Low Acid and Acidified food.

    Mr. Cabes is considered an expert in the area of USFDA and USDA regulatory compliance issues related to thermally processed foods. He has assisted processors with regulatory matters in the United States, China, India, Thailand, Philippines, Indonesia, Korea, and Latin America. This includes responding to regulatory inspection findings, assistance with facility registration and process filings, removal from FDA Emergency Permit and Automatic Detention, technical interpretation of regulations, and assisting with product recalls.

    Mr. Cabes is considered a Process Authority for thermally processed Low Acid and Acidified foods. He has experience in heat penetration and temperature distribution testing of nearly all retort, product, and container types in the industry. He also handled evaluation of complex process deviations. In addition to a keen understanding of retort design, operations, and regulatory compliance, he also has experience and knowledge of various calculation methods, including Ball Formula, General Method, and NumeriCALTM.

    Mr. Cabes is considered an expert in compliance with USFDA’s 21 CFR 11 regulations for the use of electronic records and electronic signatures, specifically as it applied to electronically generated retort records. He has developed TechniCAL’s system to validate retort control systems, has been the lead validator on multiple retort validation projects, and has provided Part 11 guidance to industry through consulting and speaking engagements.

    Mr. Cabes is the lead instructor in TechniCAL’s Thermal Processing and Regulatory Compliance related courses. He has participated as a trainer in multiple USFDA Better Process Control Schools, and was invited by USFDA to participate as a trainer in their “LACF Foreign Outreach Program” in South America, and is frequently invited to speak on topics related to thermal processing and regulatory compliance. Mr. Cabes has also developed TechniCAL’s online thermal processing related training platform www.TrainingCAL.com.

    Mr. Cabes oversees the development of TechniCAL's CALSoftTM thermal processing software and CALPlexTM datalogger. He also assists with product development and improvement for EcklundTM Thermocouple equipment and MadgetechTM wireless Dataloggers, which are used for heat penetration and temperature distribution testing. Mr. Cabes also developed TechniCAL’s web-based CALBase system for thermal processing documentation management, used by TechniCAL’s clients around the world.

    Mr. Cabes is a member of the Institute of Thermal Processing Specialists (IFTPS) and currently serves as Vice Chairman on the Board of Directors.
  • Ian Britt, Institute For Thermal Processing Specialists (IFTPS)
    Ian Britt has 35 years experience in food processing and packaging technologies. He has worked on the design and modification of commercial and pilot-scale retorts for overpressure processing and has studied temperature distribution, heat transfer and energy consumption in still and rotary retort systems. His work on understanding thermal processing has had a special emphasis on thin profile flexible and semi-rigid plastic packaging.

    Ian spent much of his career conducting industrially focused R&D in university settings. More recently, he has divided his time between his role as Executive Director of the Institute For Thermal Processing Specialists (IFTPS), professional development training, and consulting. Ian holds bachelor and masters degrees in engineering from the University of British Columbia and a doctorate in food science from Dalhousie University.
  • Susan Featherstone, SAFE-FOOD Consulting
    Susan has 30 years of experience in the food industry. She provides scientific support to the Group initiatives and provide technical and scientific support to food manufacturing customers in South Africa and her areas of expertise include food science, packaging technology, processing technology, thermal processing and training.

    Susan has a B.Sc. in Chemistry and Microbiology from the University of Cape Town, and B.Sc. (Medicine) Honours in Immunology from the University of Cape Town Medical School. Susan is also a registered Professional Scientist with the South African Council for Scientific Professionals (SACNASP).

    One of her key areas is to provide thermal processing consultancy for the food industry (conduction thermal processing studies, liaising with food safety / control authorities regarding thermal process standards, monitoring, verification and process filing).

    Susan has written a number of papers for journals and trade magazine, co-authored the book ‘Essentials of Thermal Processing’ and revised the 14th edition a series of three books entitled “A Complete Course in Canning.

    Susan currently holds the part time role of CEO of SAAFoST (South African Association of Food Science and Technology), a non-profit organisation that has as its goal, to further food science and technology education and awareness in South Africa.
  • Rachael Gray, Co-op
    Rachael Gray started her retail career with the Co-op in 1997. Having spent ten years specialising in the non-food area Rachael transitioned into ambient categories completing a degree in food science at Chester University.

    For the last 13 years Rachael has looked after technical for all ambient grocery areas specialising in thermal processing for the last six years.

    During her time at Co-op Rachael has particularly enjoyed working alongside suppliers across the globe to ensure that products on Co-op shelves are not only safe and legal, but of the best and most consistent quality they can be, delivering value for the customer, retailer and supplier alike.

    Rachael’s current focus is partnering with her supply base to deliver the technical vision for Co-op:

    “To be the UK’s most trusted own brand proposition renowned for our quality safety and Integrity”.
  • Jonas Lindh and Fanny Cedergårdh Tetra Recart AB
    Jonas Lindh, Business leader and Product Director at Tetra Pak with global experience within food and packaging industry with a passion for technologies, customer management, and building profitable business opportunities. Jonas has worked and lived in several countries building a good experience in leading global teams and drive sales to customers in the food industry. With an engineering background and a Project Management Professional (PMP) certification he combines technical and commercial skills to develop and deploy production concepts, build strategic road maps leading to sales opportunities.

    Fanny Cedergårdh, Food Technologist at Tetra Pak specialised in food solutions development for retorted cartons. Her degree is Master of science within food technology. She has industrial experience from working with global packaging companies, covering all the range from chilled to aseptic and retorted food products. She works close together with customers on daily basis, supporting them in building new business opportunities.

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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