THIS SERIES OF WEBINARS ARE PRESENTED BY FIE IN CONJUNCTION WITH THE AUSTRALIAN INSTITUTE OF FOOD SCIENCE & TECHOLOGY (AIFST) AND FOODSTREAM
* PREVIOUSLY PLANNED DATES HAVE CHANGED
Overview
This series of webinars provides an overview of food preservation methods, and the associated processes used in the food industry. Note that as an introductory program, there is not time for in-depth review - the aim is to provide an introduction to the various options available - and identify important factors when considering applying these methods.
The program consists of six webinars, each of 90 min duration, to be held on Tuesdays and Thursdays (9 February, 11 February & 16 February). There will be time for a Q&A session after each webinar to answer questions.
Participants can register for any or multiple sessions. However it is recommended that all participants consider attending Session 1 as it provides a basis for understanding how the various processes achieve preservation.
Live-Streaming
For all participants —
All presentations will be live-streamed using Zoom starting at either 10 am or 1 pm eastern Australian Daylight Saving time (AEDT).
Participants are welcome to attend from anywhere in the world (time may not be convenient in other locations).
Participants must have access to reliable internet & suitable computer to download zoom (free version) to link to the course.
The day before the webinar, registered participants will receive an email with the Zoom link.
A comment from a previous participant “Fantastic series for refresher on key preservation basics. After many years in the industry it is was great to relate to many projects. ……. Well worth the time commitment even in a busy time :) Thank you”
Program
Following is a description of each session. Use the Registration Form to register for wherever session/s you wish to attend.
SESSION 1: Basic Considerations of Food Preservation (Tuesday 16 February 10 am AEDT)
Topics covered in this session include —
Approaches to food preservation
The basics of shelf life extension
Practical food microbiology and food quality loss
Raw materials for processed foods
SESSION 2: Thermal Processing (Tuesday 16 February 1 pm AEDT)
Topics covered in this session include —
Blanching, pasteurisation, sterilisation
Inactivating/destroying microbes using heat
The importance of pH
Types of thermally processed products
Retorted vs aseptic processing vs hot fill processing
Thermal process requirements for cook-chill products
Note - if your interest is in cook-chill, we would strongly suggest you this Session be completed before Session 4 “Chilling & Freezing” as the concepts presented are critical to this technology.
SESSION 3: Drying & Water Activity Reduction (Thursday 18 February 10 am AEdT)
Topics covered in this session include —
What is “water activity”
Critical conditions for preservation and stability
Basic principles of drying and concentration/evaporation
Types of drying equipment
Other methods of reducing water activity – products such as jams, fruit bars etc
SESSION 4: Chilling & Freezing (Thursday18 February 1 pm AEDT)
Topics covered in this session include —
Requirements for preservation
Need for combinations of processes (eg blanching, pasteurisation)
Basic theory of freezing, types of freezing
Cook-chill requirements
Note - if your interest is in cook-chill, we would strongly suggest you also complete Session 2 “Thermal Processing” as the concepts presented there are critical to this technology.
SESSION 5: Fermentation & Use of Preservatives (Tuesday 23 February 10 am AEDT)
Topics covered in this session include —
What fermentation, how it preserves (pH reduction, or alcohol)
Important issues and hazards
Pickling
Overview of other preservatives
SESSION 6: Food Packaging & its Role in Preservation (Tuesday 23 February 1 pm AEDT)
Preservation role – packaging is not just about presentation
Types of packaging materials and their properties
Selection of appropriate packaging
This program is aimed towards those looking at value-adding through food processing - presenting an overview of options and limitations, so that participants have a framework for future in-depth exploration of the methods and issues relevant to their products.
Registration Fee
$75 (AUD) + GST per session (10% discount for those attending all six sessions)
10% discount for members of AIFST (Australian Institute of Food Science & Technology).
Further Information & Enquiries
Visit our Contact page.
Not participating in this series but may be interested in a similar future series? We are open to presenting in different time zones is there is sufficient interest.
Course Presenter
The program is presented by Gordon Young, a food process engineer with over thirty years experience over a wide range of food products and processing. Gordon has worked in public food research, and in teaching food technology at University level, but for the last two decades has worked directly with private companies.
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