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Thermal processing validation


7-9 November 2017
15-17 May 2018
16-18 October 2018


Members £1480 + VAT
Non–members £1925 + VAT

If you book on Thermal processing validation and Thermal processing - quality optimisation at the same time you will receive a discounted combined price of member £1935 +VAT, Non member £2520 +VAT.

Venue: Campden BRI, Chipping Campden

Benefits of attending

The course will give delegates confidence in understanding the thermal process, and enable them to make changes to existing processes, develop new processes and make decisions regarding deviations and problems that have occurred during a process with the knowledge that this is being done safely. The practical sessions will highlight methods and problems and how to overcome them when carrying out process establishment.

Training Course content

The course includes lectures, tutorials and practicals on the theory behind thermal processing. Delegates will gather information on a thermal process and use the data to develop an understanding of the following:

  • Microbial destruction
  • Pasteurisation/sterilisation
  • Calculation of processes (Fo and Pu values)
  • Cook value and quality retention characteristics
  • Temperature measurement systems
  • Process validation practicalities
  • Analysis of heating curves
  • Batch and continuous thermal processes
  • Process establishment

"A practical-based course for anybody working in the food industry where there is a heat process. Primarily aimed at thermal process managers, process developers and technical staff where an understanding of the process is required, the course will also be beneficial to inspectors including EHOs, third party auditors and retailers who review documentation and processes of companies producing heat processed foods."

Graham Bown – Event Director

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Related Training

Principles of Pasteurisation

Thermal processing - quality optimisation

Further information

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