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


22 September 2022


Members - £545 + VAT
Non-members - £735 + VAT



Delegate Feedback (2021):

  • Thorough and well explained sessions
  • Everyone was very clear and power points were all relevant and useful
  • Good clarity on topics
  • Brilliant course. Thank you.
  • Another well done virtual training.

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 (0900 - 1630 hours),  participants will be sent log in details for a WebEx Training session. 


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

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 – Our on-site events follow strict social distancing and safety measures. View programme.

Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

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

If you have any queries, email or call +44(0)1386 842104.

Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.

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

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