Training Courses
Thermal Process Training
Tailored training in the area of thermal processing of foods can be provided to match your companies requirements. Both face-to-face
and online training are available.
01
GMP for retort/cooker operations
Generally tailored programs, with input on specific cooker types and good manufacturing practice associated with the cook room in either the chilled or ambient stable sectors, aiming to ensure safe cooking of foods
02
Introduction to thermal processing
An overview of the microbiology and technology of heat processing foods for those wanting more understanding or those new to the industry.
03
Thermal process validation
This is the advance version of thermal processing course, beside all modules in the introduction to thermal processing course, delegates will also gain understanding on heat process design, F0/P value calculations, process evaluation, data analysis/interpretation, and process deviations and optimisation, as well as the principles of heat transfer modelling.
04
Safe pasteurisation course
Pasteurisation uses a heat process in combination with hurdles (such as pH, aw, salt, preservatives, pack atmosphere, and storage temperature) to control microbial growth. This sometimes makes pasteurised products more challenging than sterilised products because these hurdles also need to be considered. Understanding is essential for the successful production of safe and stable products.