COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more

Face-to-face training – from August we have resumed our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. View programme. From October we expect to be able to deliver all of our full schedule of courses.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – We also provide tailored training for your teams online or face to face

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104

Please view our training and development programmes listed below, and book with confidence .

Thermal processing of acidified foods, live online tutor-led training course

Dates

13 October 2020

Prices

Members - £499 + VAT
Non-members - £680 + VAT

Venue

Online

Benefits of attending

Acidification, using acidic ingredients to regulate the pH of a food or beverage product, is a technique that is extremely widespread, as demonstrated by the range of acid products we see on the shelves such as cooking sauces, dips, soft drinks, condiments, pickled fruits and vegetables. For these products to remain stable over a long shelf life, a robust pasteurisation process is required. This can be applied before a hot filling process, or once the product has already been filled into packaging using an ‘in-pack’ heating method.

These crucial considerations specific to acidified foods manufacture are covered in this one-day online course, which is inspired by our popular Principles of Pasteurisation course. The course explores how the pH dictates the severity of the pasteurisation process, how both pH and the thermal process can be monitored and validated, and how to choose which method for pasteurisation and filling is suitable. If you are new to the sector or require some refresher training around pasteurisation, this concise course would be ideal.

The course will be delivered live online over the course of one day,  participants will be sent log in details for a WebEx Training session. 

Courses are limited to 10 people to ensure an interactive and engaging course for all participants.   

Training Course content

Pasteurisation & hot filling operations specific to foods that are pH controlled

The focus is on the critical aspects for the safe thermal processing of food and beverages and therefore, fundamentals such as thermal microbiology, retort operations and process validation are covered.

  • Microbiology of pH controlled pasteurised products
  • Measurement & control of pH in food & beverages
  • Calculation of P values
  • Practical validation methodology & data analysis
  • Typical processing methods, e.g. hot fill and hold, tunnel pasteurisers, kettle cookers and retorts

For a more in-depth pasteurisation course, including detail on topics such as CIMSCEE calculations, water activity, preservatives, with more focus on continuous methods such as HTST processing, see the Principles of Pasteurisation course.

Event Director - David Whittaker

Related training

Principles of pasteurisation

Safe cooking: process validation, live online tutor-led training course

Thermal processing - continuous flow, live online tutor-led training course

Thermal processing of heat preserved foods, live online tutor-led training course


Further information

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


Useful training links