Alternative Food Preservation: Pasteurization

Why Should You Attend:

Pasteurization is a unit operation directed towards prevention of microbial growth of pathogenic and spoilage microorganisms through their removal or inactivation and is used to extend shelf-life of foods. Traditionally, the food industry used heat to pasteurize foods. In current times, where the role of the consumer has become leading and necessary, food production systems are no longer supply-driven but become more demand-driven. As a result of consumer demands for foods that are fresher, more natural, or minimally processed and additive-free, new physical methods of treatment are emerging for shelf-life extension and are under broad development. The application of novel technologies has also led to the new definition of this unit operation.

We will compare traditional and emerging technologies' terms and definitions of pasteurization as essential unit operation in the production of different groups of food products for instance, acid and low acid categories. In addition, general approaches, similarities and differences for the establishment of pasteurization process using traditional thermal and alternative techniques will be presented.

Buy : Alternative Food Preservation: Sterilization

Learning Objectives:

• Get an understanding of the new technologies that can be used for unit operations of sterilisation and pasteurisation and requirements for process design.
• Assist to make the right choices to satisfy modern society requirements for safe and healthy products.
• Understand the new regulatory terms and definitions.
• Understand the specific emerging technologies that are the best fit for different categories of foods.

Areas Covered in the Seminar:

• Food preservation technologies.
• Food safety.
• Low acid foods.
• High acid and acid foods.
• Thermal technologies.
• Non-thermal technologies.
• Regulatory terms and definitions.
• Sterilization definition and techniques.
• Pasteurization definition and techniques.
• Emerging food processing technologies.
• High pressure.
• UV light.
• PEF.
• Microwave heating.
• Packaging.
• Process required microbial log reduction.
• Food Safety Objective.
• Safe process design.

Who Will Benefit:

• Quality Assurance Managers
• Production Managers
• Laboratory Managers
• Food Safety Personnel
• HACCP Coordinators
• Government Food Inspectors
• Sanitation Managers
• Corporate and Plant Microbiologists
• Processing Engineers
• Operations Supervisors and Managers
• Food Technologists

Instructor Profile:

Dr. Tatiana Koutchma, is a Research Scientist in Food Processing in Agriculture and Agri-Food Canada (AAFC), Guelph Food Research Center where she leads research in food safety engineering. Before she joined the AAFC, she was an Associate Professor at the National Centre for Food Safety and Technology (NCFST) at the Illinois Institute of Technology in Chicago where she had taught courses in food processing and engineering. She received her doctoral degree in Food Process Engineering at Moscow State University of Food Production. Since 1990, she has worked in academia and government research programs, collaborating with leading food companies. Her main research focus is application of emerging processing technologies like UV light, microwave heating and high hydrostatic pressure for improved food safety, security, shelf life and product acceptability. She also initiated a research program on UV pasteurization of fresh juices and other liquid ingredients.

Dr. Koutchma is a member of the Editorial Board of the Journal of Food Processing, Food, and Bioprocess Technology; a member of the Innovative Technologies Board of PepsiCo; is an invited speaker at international symposiums and congresses; and, chairs conferences and society sections. Since 1998, she has published over 50 manuscripts and book chapters on a wide range of food processing related topics. In 2009 she completed a book on the application of UV technology for foods called “Ultraviolet Light in Food Technology: Principles and Applications”.

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