DWC FoodTech has announced that the UHT-Aseptic Processing training course is on again for 2015. This four and a half day day programme is to be presented at the Food Innovation Network’s FoodBowl facility in Auckland from the 30th November – 4th December 2015.
The program has been developed for those involved with the development, validation, operation and control of UHT processing and of low-acid and acid foods and beverages.
The course has been specifically designed to provide an advanced level of training and accreditation which will be regarded by the food industry and regulators as similar in status to the Approved Persons Course for Thermal Processing of Low-Acid Foods which DWC FoodTech has been presenting in collaboration with CSIRO since 1997.
The format of the course will involve four days of lectures, practical demonstrations and tutorial sessions which will be followed on the fifth morning by two examinations. The first examination will be closed-book and cover the theory underpinning UHT processing and aseptic packaging; the second examination will be open-book and will require a series of calculations and written discussions relating to the course material. Those who attend all sessions and successfully complete both examinations will receive a formal certificate and their names will be forwarded to national regulatory authorities as is appropriate.
– Microbiology of UHT operations
– Thermal processing concepts
– Microbial heat resistance and determination of target F values
– Processing plant equipment
– The influence of product flow rates on exposure times
– Thermal processing calculations
– Filling operations
– Cleaning, sanitisation and sterilisation
Those who attend all sessions and successfully complete both examinations will receive a formal certificate and their names will be forwarded to national regulatory authorities as is appropriate.