Campden BRI logo
  1. Click this button to add a course to your shopping basket, clicking it again will add a second place on the same course.
  2. You can adjust the number of places you need on the page, or you can remove a course from your basket.
  3. Once you have all the courses you want use the page to tell us the details we need to complete your booking. You will be able to select your payment method here.
  4. When all the details are correct click on the at the bottom of the page and you will be taken to a summary page for final checking.
  5. If you have opted to pay by invoice this will be the final step, once you confirm the system will send your booking request to us and a copy to you.
  6. If you have opted to pay by credit or debit card the confirmation will be take you to PayPal where you can either enter your card details or use your PayPal account to complete the payment.
    You do not need to create a PayPal account if you don't have one.
  7. When your payment is complete you will be returned to our system and your booking request will be sent to us with a copy to you.

Thermal processing - quality optimisation


19 May 2017


Members £575 + VAT
Non–members £745 + VAT

If you book on Thermal processing - quality optimisation and Thermal processing validation 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 discuss different approaches that can be taken to optimise the quality of the in-pack heat processed food, without compromising food safety.

From modifying the cooking regime, adding agitation step, to applying the emerging processes and control strategies, several different processing approaches to food quality optimisation will be demonstrated through practical data. This will help the delegates to consider and decide the best option to optimise their own thermal process. Computer modelling tool (CTemp) will also be demonstrated to assist the process optimisation.
Related chemistry principle and nutritional implications during the thermal process modifications will also be shown, providing information for the delegates when considering quality optimisation from product perspective.

Who should attend?

This is a technical course designed for those have experience in heat preserved foods sector for the following roles:

• Thermal process managers
• Technical managers
• Process developers
• R&D Roles requiring an understanding of the process

Note: This course is not suitable for those involved in the Marketing, Sales or Administration of products.

Training Course content

The following key approaches will be discussed:

 Reduce process time by considering come-up and cooling contribution
• Reduce process time by agitation
• Apply novel processes and control strategies
• Apply chemistry principles
• Apply modelling and simulation technique

‘This short course will be beneficial to the delegates who have had the fundamental knowledge on thermal processing and food, and are looking for developing and applying the knowledge on food quality improvement ’

James Luo – Event Director

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

Related Training

Thermal processing validation

Further information

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