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Campden BRI logo

Thermal processing – quality optimisation

Important information about Campden BRI events

All on-site training courses and seminars due to be held between 23rd March and 31st July are being rescheduled for August onwards. You can still register interest and we will notify you of rescheduled dates. You will not be charged until the event takes place. For enquiries please contact +44(0)1386 842104


20 November 2020



Members - £680 + VAT
Non-members - £885 + VAT


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.

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.

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

Delegate feedback (October 2019)

  • Well delivered and explained any points I didn’t quite grasp, good at taking examples from industry.
  • I can now feed back to help with optimising our process and quality.
Event Director - Martin George

Further information

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

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