iClasses

Food Processing iClasses

$49.99

Title:
Alternative Non-thermal Treatments of Raw and Thermally Processed Milk as Enhancements To Distribution and Storage
Presenter: Dr. Tatiana Koutchma[bio]
Description: Thermal treatment of milk has been historically used in dairy industry and continues to be a very effective public safety measure. Depending on microbiological status, milk can be processed by various heating method resulting in pasteurized or sterilized products that are well defined by the regulators. Demands for longer shelf life and wider distribution of milk and milk products have resulted in the concept of the extended shelf life or ESL milk. However, there is no a true definition of ESL milk and methods that can be used to produce ESL milk. Milk distribution in raw, refrigerated or shelf-stable categories differs greatly in various countries in developed and less developed rural parts of the world. The interest in higher quality and extended shelf-life, potential energy savings
resulted in broad development of alternative technological solutions for milk processing.
Learning Objectives: Define existing thermal technologies for milk preservation such as thermisation, pasteurization, sterilization, ESL and UHT milk-Review applications of new non-thermal technologies for milk treatment – high pressure homogenization, micro filtration, bactofugation and ultraviolet light purification

-Understand how new processing technologies can add value to existing practices and improve microbiological safety of both raw and pasteurized milk
-Review commercially available and new equipment under development for milk processing
-Understand critical process and product parameters to establish preservation process

=Learn about successful commercial HPP applications for raw and prepared products

-Review types of existing HPP equipment

-Review features of HPP pasteurization and sterilization

Intended Audience:
-Food Scientists
-Food Engineers
-HACCP coordinators
-QA managers
-Food Product Developers
-Food Technologists
-Dairy Specialists
-Farmers
-Cheese processors
-Regulators
-Graduate Students

$49.99

Title:

Plastic Packaging for High Pressure Processing:
Process requirements and suitability for extended shelf life (ESL) and shelf stable low acid foods (LAF)
Presenter: Dr. Tatiana Koutchma[bio]
Description: High-pressure processing (HPP) of foods is a fast emerging technology applied for safety assurance, shelf-life extension, and better quality and nutrient preservation. Batch HPP has been successfully implemented in food industry mainly for RTE meals and requires in-container pre-packaged products. During HPP foods decrease in volume in a way that packaging must be able to accommodate up to 19 % reduction and return to its original size without loosing critical integrity parameters. Additionally, in HPP sterilization process of low-acid foods (LAF), packaging has also to withstand impact of high temperature up to 121oC combined with compression by ultra high pressure. The integrity of flexible packages during HPP process is of critical importance to the safety and shelf life of food products.This iClass aims to review HPP process requirements for plastic packaging to provide safety of shelf-stable and extended shelf-life foods during treatment and storage. The commercially available packages and materials that were used in a variety of industrial applications and pilot testing as well as their suitability for HPP process will be discussed.
Learning Objectives: -Learn about 6 novel technologies that use pressure-Learn about HPP effects that need to be considered to make a right selection of plastic packaging-Packaging requirements for HPP products treated at high and low temperatures

-Antimicrobial packaging for HPP

-Learn about testing approaches for evaluation of HPP effects on packaging materials and regulatory requirements

Intended Audience:
-Food Safety Specialists
-Food Engineers
-HACCP coordinators
-QA managers
-Food Product Developers
-Food Technologists
-Graduate Students

$49.99

Title:

Adapting High Pressure Technology to Processing operations:
Non-thermal and thermal processing
Presenter: Dr. Tatiana Koutchma[bio]
Description: Within the last decade, High Pressure Processing (HPP) has demonstrated its wide applicability for producing high quality foods with clean label. Key advantages of HPP such as instant and homogenous transmittance of pressure and the possibility of processing at ambient temperatures represented an attractive powerful tool to implement mild processing for a broad range of products. Microbial inactivation and preservation of RTE meats are, apparently, the HPP applications that have made the technology known and accepted in the food industry. However, HPP has variable effects at various pressurization levels and optimization of processing conditions is required for different applications. The response of microorganisms to HPP is variable and depends on the pressures and temperature applied. Operational conditions for HPP-treated foods may range from 100 to 1000 MPA and from –20°C to 121°C, depending on the process and the nature of the food resulting in the processes such as sterilization, pasteurization or shelf-life extension with added value.The iClass reviews fundamental principles of HPP and its benefits for a variety of applications. The focus will be made on discussing specific processing conditions that will lead to different results and what need to be known before specifying HPP process and equipment. The ability of HPP to produce desirable modifications of texture in raw meats, enhance products functionality and applications for reduced salt content foods are also reviewed.
Learning Objectives: -Learn about 6 novel technologies that use pressure-Review research challenges and advances in process design
-Learn fundamentals of high hydrostatic pressure technology-Adiabatic compression of foods

-Understand critical process and product parameters to establish preservation process

=Learn about successful commercial HPP applications for raw and prepared products

-Review types of existing HPP equipment

-Review features of HPP pasteurization and sterilization

Intended Audience:
-Food Safety Specialists
-Food Engineers
-HACCP coordinators
-QA managers
-Food Product Developers
-Food Technologists
-Graduate Students

$49.99

Title:
New Generation of Processing Technologies to Improve Quality, Safety and Functionality
Presenter: Dr. Tatiana Koutchma[bio]
Description: Over the last decade new generation of processing technologies are continuing to emerge in primary food production and processing to transform raw materials into food products and preserve fabricated foods and ingredients during transportation, retailing and consuming foods. These novel processing approaches include advanced thermal and non-thermal methods such as electromagnetic heating, ultra high pressure, ultraviolet (UV) irradiation etc. As a result of the modern consumer demands for foods that are fresher, more natural or minimally processed and additive-free, new treatment techniques are under broad development as preservation technologies and tools to tailor foods with added functional and nutritional values. Novel processing can potentially reduce effects of thermal abuse on foods, lower carbon footprint and substantially reduce water volume used in heat transfer processes. However, performance capabilities of novel processes differs in terms of the types of food that can be treated, microbial efficacy, desired and undesired effects, and their economic and environmental impact. This webinar will review commercially available emerging technologies in food production and technologies-in-development in terms of their potential and applications for different groups of products. The focus will be made on high hydrostatic pressure (HHP) and ultraviolet (UV) light technologies that advanced to the level that made possible their successful commercialization specifically for shelf extension and development of novel foods.
Learning Objectives: -Understand regulatory requirements and development steps to be made in order to establish and validate a new process
-Review research challenges and advances in process design
-Learn about critical issues in validations of commercial units
-Gain an understanding of process economics and benefits of HHP and UV
-Analyze critical product and process parameters that affect microbial inactivation along with quality and nutritional effects. Update on current regulatory status of HHP and UV light in the USA and Canada, and novel food regulations around the world
Intended Audience:
-Food Safety Specialists
-Food Engineers
-HACCP coordinators
-QA managers
-Food Product Developers
-Food Technologists
-Graduate Students

 

Part III $49.99

Title:
Ultraviolet Light Processing for Foods 3 Part Course
Presenter: Dr. Tatiana Koutchma[bio]
Description: Application of ultraviolet (UV) light for water and air disinfection accounts almost 100 years of history whereas UV is in emerging phase for food treatment. The key drivers for interest in application of UV light treatments for foods have been due to its non-thermal and non-chemical character that allows achieving a safe product with excellent quality and extended shelf-life. Additionally, existing regulatory approvals from the US FDA and Health Canada provided advantages for the faster commercialization of UV processing. As a result, UV light has been taking its niche for processing fluid foods, drinks and beverages. The main interest includes its application as a preservation method for juice, wine and beer products, milk and dairy beverages, liquid eggs and variety of other soft drinks or heat sensible fluids to control microbial safety or to extend shelf-life.Innovative research of UV light for fluid processing applications has grown worldwide aiming to overcome challenges of high UV light absorption and improve efficacy of treatment and generated new knowledge in this area. This also includes growing number of studies for achieving more sustainable food production through novel UV processes that indicated the potential of UV technology in reducing the carbon footprint as a result of less energy used for processing and water savings.These on-line presentations aim to describe the state of the art of UV light technology for foods and consists of 3 separate iClasses.
Learning Objectives: iClass 1: Fundamentals OF UV Light, focuses on fundamental principles and features of food treatments using UV light. Optical behaviour and other food properties that are essential in process design are reviewed, along with the mechanism of microbial inactivation and variation in UV microbial resistance. Additionally, the focus will be made on critical process parameters and approaches to define and evaluate UV energy, fluence and dose.

Learn about advantages of UV light technology in food processing

 

•Understand:

 

– Fundamentals of UV light radiation
– Essential food properties
– UV light resistance of microorganisms
– Applied energy, fluence and UV dose

iClass 2: UV Sources, focuses on the sources of continuous and pulsed light generation and how they can be used for food applications. Commercially available UV lamps or sources under development and testing are reviewed.

•Understand:

 

– Fundamental principles of light generationn
– Learn about available UV sources for food applications, technical characteristics and evaluation of efficacy
– Learn about approaches to the selection of best matching UV source for specific food application

iClass 3: Fluid UV Processing of Foods and Beverages, focuses on UV treatment of fluid foods and beverages and as an adjunct to pasteurization for dairy products. The analysis of the existing UV light processing systems for opaque fluids treatment is presented as well as results of evaluations of energy consumption and comparison with heat and other treatments. The current regulatory status of UV technology in the United States and Canada, cost saving opportunities are discussed to facilitate technology transfer for further commercialization.

•Understand:

– Fundamentals of UV light transmission and absorption for treatment of fluid foods,
– Understand critical process and product parameters
– Learn about available UV processing systems, their applications and efficacy
– Learn about energy efficiency of UV light technology, cost saving opportunities in food industry
Intended Audience:
-Food Safety Specialists
-Food Engineers
-HACCP coordinators
-QA managers
-Food Product Developers
-Food Technologists
-Graduate Students

$49.99

Title: Recent Advances in Ultraviolet Light Technology For Food Processing
Presenter: Dr. Tatiana Koutchma[bio]
Description:
In the last decade the UV technology have been taking its niche and innovative research of UV light for food applications grows worldwide. Every food processing facility can benefit from using UV light for food safety purposes through disinfection of air and water, decontamination of non-food contact and food contact surfaces and recently pasteurization of liquid foods and beverages with low UV light transmittance. Innovative research of UV light for food applications grows worldwide. In addition, the number of research is growing that reports on nutritional benefits of UV light that can form, for example, vitamin D in mushrooms or milk. The webinar aims to review current and potential applications of UV light technology for individual treatments to reduce microbial and chemical health hazards in food processing environment, to improve nutritional value and to address challenges of designing and optimization of UV processes. The commercially available UV light sources and novel UV sources including LEDs that are currently under development will be reviewed in terms of their energy efficiency and suitable applications. The efficacy of monochromatic and polychromatic UV light to reduce microbial load in different matrices will be compared along with analysis of cost and benefits. Effects of UV light emitting spectrum on overall quality, essential vitamins and enzymes will be analyzed. The special emphasis will be given of UV light treatment of liquids with low UV transmittance through use of continuous or pulsed UV sources. The recommendations on how UV processes and systems can be designed and applied will be presented. The USA and Canadian regulatory status will be reviewed.
Learning Objectives:
The objective of the iClass is to discuss general approaches and concrete steps that should be taken for the establishment of sterilization and pasteurization for low acid and acid foods using emerging processing techniques.
1. Obtain an understanding of the basic principles of UV light technology in regards to its application for air, surface and low UVT liquids treatments
2. Obtain a knowledge of different continuous and pulsed UV sources and processing systems that will assist to make the right choices to satisfy modern requirements for safe and healthy products.
3. Learn how UV light can be applied in the food plant to reduce risk of microbiological and chemical hazards
4. Understand the new regulatory rules in the USA, Canada and EU
Intended Audience:
-Food Safety Specialists
Food Engineers
HACCP coordinators
QA managers
Food Product Developers
Food Technologists
Graduate Students

$49.99

Title:
Continuous Improvement in Food Manufacturing
Presenter: Dr. Oscar Rodriguez Gonzalez[bio]
Description: In this iClass, Continuous Improvement concepts and their application to food manufacturing are reviewed. In addition the integration of management systems and other tools that can be applied for innovation will also be covered.
Learning Objectives:
Continuous Improvement methodologies can help food manufacturers to generate innovative results in the areas of food safety, food quality and sustainable food manufacturing. After attending this iClass the participants will have a good understanding about the following concepts:
1. Continuous Improvement
2. Relevant Continuous Improvement methodologies
3. Application of Continuous Improvement methodologies in food manufacturing
4. The integration of Management Systems for food manufacturing
5. Additional Continuous Improvement tools available for food manufacturers
6. How to get started in Continuous Improvement
Intended Audience: People working in food manufacturing that are planning to improve their performance in safety, quality, sustainability and overall business. Specifically this course can be interesting for food industry Directors and/or leaders, food production managers, new food product developers, food scientists and technologists as well as food engineers.

$49.99

Title:
Mejora Continua en la Manufactura de Alimentos
Presenter: Dr. Oscar Rodriguez Gonzalez[bio]
DescripciÛn: En esta clase conceptos de Mejora Continua y su aplicaciÛn a la manufactura de alimentos son revisados. Adicionalmente la integracion de sistemas de gestion y otras herramientas que pueden ser aplicadas para la innovaciÛn estan incluidos.
Objetivos de Aprendizaje:
MetodologÌas de Mejora Continua pueden ayudar a los manufacturadores de alimentos a crear ideas innovadoras en las areas de inocuidad, calidad, negocio y manufactura sostenible. Despues de haber atendido esta clase los participantes deberan tener un buen entendimiento de los siguientes topicos:

 

1.Mejora Continua
2.Metodologias relevantes en la Mejora Continua
3.Aplicacion de metodologÌas de Mejora Continua a la manufactura de alimentos
4.La integraciÛn de sistemas de gestiÛn en la manufactura de alimentos
5.Herramientas de Mejora Continua adicionales que pueden ser utilizadas por los manufacturadores de alimentos
Audiencia: Personas trabajando en la elaboraciÛn de alimentos que estan planeando en mejorar su rendimiento en inocuidad, calidad, negocio y sostenibilidad. Este curso puede ser interesante para Directores y Lideres de companies de alimentos, gerentes de produccion, diseÒadores de productos nuevoos, cientÌficos, tecnologos e ingenieros de alimentos.

$49.99

Title: Sustainable Food Manufacturing
Presenter: Dr. Oscar Rodriguez Gonzalez[bio]
Description:
This iClass reviews sustainability concepts, metrics, tools and other ideas that can help food manufacturers to begin or advance their knowledge in sustainable food manufacturing. An emphasis is placed in continuous improvement methodologies to be used as a systematic structured approach to achieve sustainability goals.
Learning Objectives:
Implementing sustainability initiatives in food manufacturing is a way to increase competitiveness while maintaining harmony with the society and the environment. After attending this iClass the attendees should be able to answer the questions:
1.Definition of sustainability
2.Sustainability metrics
3.The application of continuous improvement methodologies for sustainable food manufacturing
4.Compatibilities of continuous improvement methodologies with other food manufacturing initiatives
5.Other tools available for food manufacturers
6.Other ideas around sustainability
7.How to get started in the road to sustainability
Intended Audience:
People working in food manufacturing who are thinking about implementing sustainability initiatives. Specifically this course can be interesting for food company Directors and/or leaders, food production managers, new food product developers, food scientists and technologists and food engineers.

$49.99

Title:
Manufactura de Alimentos Sostenible
Presenter: Dr. Oscar Rodriguez Gonzalez[bio]
DescripciÛn: En esta iClass se revisan los conceptos, medidas, herramientas y otras ideas en el area de sostenibilidad. Estas ideas pueden ayudar a los manufacturadores de alimentos a empezar o avanzar en su ruta hacia la manufactura de alimentos sostenible. Enfasis se hace en metodologÌas de mejora continua, las cuales se han propuesto como una manera de alcanzar las metas de sostenibilidad de una empresa de manera sistem·tica.
Objetivos de Aprendizaje:
Una manera de incrementar competitividad mientras se mantiene la harmonia con la sociedad y el ambiente es implementar iniciativas de sostenibilidad. DespuÈs de atender esta clase los participantes ser·n capaces de contester preguntas en los siguientes topicos:

 

1.DefiniciÛn de Sostenibilidad
2.Medidas de Sostenibilidad
3.La aplicaciÛn de metodologÌas de mejora continua para manufactura sostenible
4.Compatibilidades de metodologÌas de mejora continua con otras iniciativas de mejora continua
5.Otras herramientas e ideas disponibles para inovar la manufactura sostenible de alimentos
Audiencia: Personas trabajando en manufactura de alimentos que estan pensando en implementar iniciativas de sostenibilidad. Especificamente este curso puede ser interesante para Directores / lÌderes de empresas, gerentes de producciÛn, desarrolladores de productos nuevos, cientificos e ingenieros de alimentos.

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