Course
Pasteurization and sterilization for workers from food establishments
What can you expect from this course?
To extend the shelf life of perishable foods, various preservation techniques have been created, including refrigeration, fermentation, drying and heating. This course focuses specifically on the latter technique and delves into appertization techniques such as thermal pasteurization and sterilization. We examine the impact of these methods for both liquid and solid foods on the killing off of microorganisms.
During the course we will cover a wide range of appertization techniques and their application in improving food shelf life. An important part of the course is the understanding and application of fundamental concepts such as D-value (decimal reduction time) and z-value. The theory of these laws is discussed and clarified in detail.
In the second part of the course, the theoretical knowledge and concepts will be applied in practical exercises. Here you will learn how to calculate pasteurization conditions for a desired killing off of microorganisms, taking into account various factors that influence the effectiveness of the process.
This course provides an in-depth understanding of thermal appertization techniques and enables you to apply theoretical knowledge in practical scenarios, allowing you to better understand and recalculate processes.
Program
- Explanation around different type of heating methods and their operation (aseptic: UHT, HTST and in pack heating, ...)
- Basic concepts
- Meaning D value
- Meaning z-value
- Meaning P and F0 value
- Learning the impact of dietary composition on D and z values
- Factors determining the heat resistance of microorganisms
- Relationship between the thermal process on the one hand and food safety and stability on the other
- Different product categories and their standard heating conditions
- Calculating pasteurization processes in line or in pack
- Calculating equivalent processes
- Calculating process times for both products in line, or in pack
- Calculating cooking damage
Additional information
Target Group
This course was created for employees of food companies who use heating steps in their production process. Anyone who wishes to know more background about these pasteurization and sterilization steps is welcome to attend this course. The acquired knowledge will enable you to better understand your own production process and e.g. adapt it for new food products.
Background in microbiology is a plus but not required.
Language
This course is taught inDutch.
Organization
This course is taught by Dr. Nathalie Bernaert, working within University of Antwerp and the Institute for Agriculture, Fisheries and Food Research.
Speakers
Date
- Tuesday, Jan. 21, 2025
- Tuesday, Jan. 28, 2025
This course takes place in the afternoon each time.
Interested in new dates for this course? Submit your details via the interest form and we will contact you as soon as new dates for this course are known.
Location
University of Antwerp
Campus Groenenborger
Campus Groenenborger is easily accessible with various transportation options.
Price
- € 500.00 (exempt from VAT)
This price includes course materials, coffee and lunches.
This training is eligible for the SME portfolio. More info via www.kmo-portefeuille.be and in the confirmation email after registration.
After registering for this course, our cancellation policy apply.
This course something for you?
Interested in this course? Register using the button below.
More courses
Basic course in asphalt paving
This course focuses on the practical knowledge of raw materials, production and processing of asphalt and the relationship between the various steps in the asphalt process.
Good to know
Engineers of tomorrow has more to offer than the annual job and networking event.
What
Engineers of Tomorrow aims to support the ecosystem of future industrial engineers, (alumni) engineers, the Faculty of Applied Engineering and technology and innovation-driven companies in their broader professional and personal development.
Who
We welcome future (graduate) industrial engineers and companies driven by technology and innovation.
Where
Engineers of Tomorrow's job and networking event takes place at Bluepoint in Antwerp.
Why
EoT is a sustainable, enabling platform that connects stakeholders with increasing focus on broader societal issues. Fundamentally, each stakeholder contributes to the platform and also has the opportunity to use it.