Principles of pasteurisation

Dates

13-14 November 2024

10%

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Prices

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

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

Venue

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 training@campdenbri.co.uk for more information.

Event Director - David Whittaker

Related training

Thermal processing & validation

Thermal Processing - Foundation (On Demand E-learning)

Further information

Click here for details of a free 2 year subscription to an online continuing professional development (CPD) tool

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