$2,499

High Pressure Processing Workshop

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Location

Institute for Food Safety and Health

6502 South Archer Road

Bedford Park, IL 60501

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Event description

Description

High Pressure Processing Workshop

April 9-12, 2018

Day 1 AM Lecture - HPP Technology Overview and Equipment Engineering

History of HPP

Principles of HPP

  • Factors affecting inactivation
  • Impact of packaging – compression
  • Temperature increase due to adiabatic heating how to handle effectively this

Foods suitable for HPP

Components of the HPP system

Other topics of relevance

Day 1 PM Lecture - Food Microbiology Relevant to HPP, Validation and Challenge Studies

Microbiology relevant to HPP (inactivation mechanism)

  • Inactivation mechanism
  • Inactivation of vegetative cells
  • Inactivation of spores – role of temperature for Bacterial Spore Inactivation for Low Acid Foods
  • Cell injury, growth and its effect on shelf life
  • Effect of food formulation

Other topics of relevance

Day 2 (all day) Pilot Plant - Hands-on HPP Equipment Operation and Basic Maintenance

Operation of the equipment

Sanitation of the equipment

Tips on maintenance, operation and sanitation

Safety of the equipment

Cost saving tips (optimization of procedures, equipment, amount of sample processed, recipe optimization etc.)

Other topics of relevance

Hands on experiments

  • Pilot Plant/Lab - HPP Processing of Juices, and Viable Count (total plate count and Lactic Acid Bacteria count) Determinations

Day 3 AM LectureValidation, Challenge Studies, and Regulation

Validation and Challenge studies

  • Risk assessment – entire chain
  • Understanding the effect of food matrix
  • Strain selection
  • Preliminary studies – adaptation of the microorganisms to the environment (eg. refrigerated juice)
  • Incorporation of abuse conditions
  • Validation
  • Risk management

Regulations (eg. juice HACCP; low/high acid etc.) – requirements for FSMA and juice HACCP – it can be expanded under commercialization. In this section, we can give a brief overview if needed

Day 3 PM Lecture - HPP for Food Texture, Functionality and Other Applications

Impact of HPP on food properties

HPP’s impact on texture and functionalities

Leveraging HPP for product development and other novel applications

HPP on Sensory and Nutritional Quality of Foods

Other topics of relevance

Day 4 8:00AM-11:00AM at LIBERTY COLD, 1310 Remington Blvd. Bolingbrook, IL

HPP Commercialization and Toll Processing Case Studies

Case studies

  • Including Recipe optimization
  • Cost saving tips

Traceability

Regulations (FSMA, juice HACCP etc.)

Lab – Microbial Results from Day 2 and Analysis

Hands-on training, overall summary and Q&A

11:45AM-12:30PM Lunch at IFSH

Day 4 12:30PM-5:00PM Hands-on Training at IFSH “Bring your own samples” – HPP treat the products of the attendees

HPP treat the products of attendees (maximum size and number of samples need to be clearly specified; type of packaging to be used)

Chain of custody document – Alvin will draft this and send it to the General counsel for review

Additional Q&A sessions at the HPP bay area as the samples are being treated

Resources available for them to move forward

Other topics of relevance


Course Objectives:To provide an understanding of the HPP technology and its applications in food processing, including equipment engineering and maintenance, considerations in designing validation and challenge studies for microbial inactivation, and commercialization case studies.


Target Audience: Food technologists, food safety professionals, operation managers, and executive leaders from the refrigerated food and allied industries, toll processors, consulting laboratories, R&D facilities, universities and extension services.


Instructors:Kathiravan Krishnamurthy, Ph.D., Jason Wan, Ph.D, Alvin Lee, Ph.D., Josh Warren, and Gerald Ludwick


Hotel:Chicago Marriott Southwest at Burr Ridge,1200 Burr Ridge Parkway Burr Ridge, IL 60527.

Reserve your corporate rate for IFSH using the following link. http://bit.ly/2AUioSs



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Date and Time

Location

Institute for Food Safety and Health

6502 South Archer Road

Bedford Park, IL 60501

View Map

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