Introduction to thermal processing
Thermal Process Training
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.
This one day course is ideal for those who don’t have strong technical knowledge and experience but require basic understanding on the topic.
List of standard modules (can be tailored to what you need)
- Important microorganisms for heat preserved foods
- D value & heat process design
- Calculations of micro kills (P value and F0) (theory and exercises)
- Basic heat transfer principle
- The importance of product preparation
- The importance of packaging
- Thermal processing cookers (batch cookers and heat exchangers)
- Good manufacturing practice for cooker operation
- Course exam (optional)
Previous feedback from the course
'Very informative, useful, and interesting'
'Very knowledgeable and well presented'
'Examples were very good and relevant to our products'
'It is really good course and as I would have wished. The slides and presentation were sympathetic to some of the concepts being a bit difficult, and the delivery and practical examples made it as easy as possible to comprehend, thank you!'
'I feel that I have learnt about the basic understanding of what we are trying to achieve from the cooker. Also the changes/effects that can have on a product especially from a NPD point of view.'