Principles of pasteurisation


13-14 November 2024



Members - £999 + VAT
Non-members - £1299 + VAT

Includes Campden BRI Guideline No. 51 (2006), Pasteurisation: a food industry practical guide (Second edition)


Campden BRI, Chipping Campden

Delegate feedback (2022 & 2023):

  • Extremely knowledgeable about the subject.
  • Engaging delivery, enthusiasm for subject, shared ‘real-life’ experience.
  • I really enjoyed the course, very interesting, good mix of content.
  • Very informative and knowledgeable tutors.

Benefits of attending

Building on Campden BRI´s expertise in in-container heat processing of foods, this course will cover specialist issues relating to the safety of pasteurised products, e.g. how, when and where pH is measured, and packaging pasteurisation after hot filling. This is aimed at staff new to the pasteurisation industries (juice/drinks, pickles, acidic sauces etc.). The course is aimed at factory managers, NPD technologists, line supervisors, retail technologists and factory auditors.

Training Course content

  • Microbiology of pasteurised products
  • pH and water activity measurement
  • Process calculations
  • Manufacturing controls
  • CIMSCEE/Campden BRI Acid club models for predicting product stability
  • Typical processing methods, e.g. hot fill and hold, tunnel pasteurisers, water baths and retorts
  • Packaging pasteurisation
  • Enzymatic spoilage risks

This course can be customised and is available in house - please contact for more information.

Event Director - David Whittaker

Related training

Thermal processing & validation

Thermal Processing - Foundation (On Demand E-learning)

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

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