Principles of pasteurisation
This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form
Delegate feedback (2025):
- Tutors were great, with high level of expertise, they were able to explain nicely.
- Amazing tutors, very knowledgeable and engaging presentations. Presentations were interesting, a good mix of content, activities and discussion.
- Tutors were very knowledgeable and able to discuss topics thoroughly.
- Enjoyed practical elements. Tutors all good communicators with informal and interactive styles.
- Good range of experts. Good delivery, mix of discussion and technical content.
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 training@campdenbri.co.uk for more information.
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 training@campdenbri.co.uk