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Faculty of Agricultural technology and Engineering;  Bogor Agricultural University
Bahasa Indonesia
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Thermal Processing| Shelf-Life | Sensory |
Food R&D Program
| HACCP Food Processing  

Short Course on Thermal Processing for Food Industries

Why?

Thermal process is a most used process in food industry. A popular example of this method is food canning. This process is continuously up-dated, partly due to the development of aseptic technology (aseptic packaging) or pouch packaging that resist retort temperature (retortable pouch). Thermal process, particularly canning process must be done carefully and accurately to assure product quality and safety. Low acid canned food, namely those having pH above 4.5, must receive adequate commercial sterilization because of the potential growth of Clostridium botulinum bacteria.  Because of this risk, requirement for food canned at low pH is very tight. For example, canned food product exported to the USA needs product registration and safety assessment by Food and Drug administration (FDA). The low acid food canned product will be permitted to enter the USA if the information submitted to FDA has fulfilled the requirement.

Course Description

This course will provide participants with a comprehensive overview of the classical approach to thermal process validation from a practical and applied perspective. The principle of thermal process, such as hot filling, pasteurisation, and commercial sterilisation is covered. The course will give participants confidence in to make changes to existing practices, evaluate processes and make decisions regarding deviations and problems that have occurred during a process with the knowledge that this is being done safely.

Who should attend?

This course will be beneficial 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 food inspectors from National Agency for Drug and Food Control, third party auditors and retailers who review documentation and processes of companies producing heat processed foods. 

Course content

The course includes lectures and practicals on the theory behind thermal processing. Participants will gather information and develop an understanding of the following topics:

  • Overview of thermal processing application in food industry in Indonesia
  • Microbiological aspects related to thermal processing
  • Principles of thermal processing (hot filling, pasteurization and commercial sterilization)
  • Sanitation and higiene in canned food industries
  • Acidified foods
  • Retorts and instruments in thermal processing and how to operate
  • Principles of heat distribution testing
  • Optimization of thermal processing
  • Principles of aseptic processing
  • Critical factors in canning process
  • FDA application

Instructors

The trainers (instructors) come from SEAFAST Center and Department of Food Science and Technology. The following instructors have academic background and practical experience in the area of thermal processing design and assessment:

  • Dr. Purwiyatno Hariyadi (member of Institute for Thermal Processing Specialist)
  • Dr. Feri Kusnandar
  • Dr. Eko Hari Purnomo
  • Dr. Ratih Dewanti-Hariyadi
  • Mr. Subarna
  • Mrs. Nur Wulandari
  • Mr. Gatot Supriyadi

Date : September 23-25, 2010

Place : Seafast Center, Kampus IPB Darmaga

Click here to Registration Form for Short course

Further information,
contact:Dr. Purwiyatno Hariyadi
SEAFAST Center IPBPhone/Fax 62-251-8626725
E-mail: hariyadi@seafast.org 

Thermal Processing| Shelf-Life | Sensory |
Food R&D Program | HACCP Food Processing  

Last Updated ( Tuesday, 13 April 2010 )
 
   
 
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