UNFORTUNATELY WE ARE UNABLE TO PROCEED WITH THIS EVENT DUE TO LACK OF REGISTRATIONS. Please contact us if you may be interested in the future.
This seminar is organised by FiE in cooperation with FoodStream and the Institute of Food Research and Product Development (IFRPD), Kasetsart University.
Customised In-House training can also be offered while the presenters are in Thailnad - for information see www.fie.com.au/in-house-training.
Summary course information can also be downloaded as a pdf.
We appreciate support/sponsorship from companies involved in providing equipment and services relevant to retorting/canning. For further information download Sponsorship Information.
Retorting (canning) has a long and safe history in the food industry worldwide. Developments in recent decades – suitable polymer materials for pouches/tubs, overpressure retorts, improved control systems etc - have allowed many improvements in the range and quality of products offered.
But a “new generation” of improvements are now coming on-stream, harnessing an improved knowledge of quality characteristics and control of quality changes, mathematical and computer-based techniques, and continuing developments in retorting technology.
This seminar reviews the modelling/prediction of product quality changes during retorting, and discusses methods to use this information to optimise the product quality while ensuring food safety. These techniques offer opportunities for improvement of current products and processes, and for the development of new products.
Topics covered include:
- Review of current technology
- Modelling/prediction of quality changes during thermal processing
- Cooking value (quality) vs Sterilising/Pasteurising value
- Advances in optimising “traditional” retort processes for quality
- Novel approaches to retort process design
Note that presentations are in English.
Friday 10 July 2015.
Institute of Food Research & Product Development (IFRPD), Kasetsart University, Bangkok, Thailand.
12,000 Thai Baht per person
(~ $AU470 or ~ $US340 depending on the exchange rate at time of payment)
9,000 Thai Baht for those who also attend the "Retort/Canning Process Design" course.
- A 15% discount applies for registrations received by Friday 29 May 2015 and paid within 14 days of invoicing,
- An additional 5% discount applies for three or more course registrations received together from the same company.
Special fees for non-profit research organisations and PhD students (subject to places available). Advise on registration form if claiming special fee:
Non-profit research organisation (including University staff) – 7,500 Baht (or equivalent in other currency).
PhD students – 4,500 Baht (or equivalent in other currency). Advise University you are enrolled in at registration.
Registration fees are fixed in Thai Baht, but may vary in other currencies according to fluctuations in exchange rates.
The registration fee includes handout notes directly related to the presentations, as well as lunches, and morning and afternoon teas.
To register, use the booking form below. Those also attending the "Retort/Canning Process Design" can note attendance at this seminar with that registration rather than submitting a separate form. On receipt of your registration/s, an invoice will be issued (payment can be made by credit card - a link for payment will be provided with the invoice).
Registrations close on 26 June 2015 (or when course is fully booked), but please register early as the course will not proceed if insufficient registrations are received.
The main presenter is Mr Chris Bourne, a qualified "Process Authority", who has worked on thermal processes for a number of food companies. He has a particular interest in quality optimisation during retorting, and has completed training in Canada and the UK.
He will be assisted by Mr Gordon Young, a food process engineer who is also an experienced "Process Authority" for thermal process validation. In addition to working with companies in developing and validating retort processes, Gordon has been presenting training in thermal processing for over 20 years, both through the University of Qld in Australia, and privately.
Who should attend?
Technical and management staff who wish to understand the potential offered by new approaches for the improvement of retorted product quality.
The venue for the course is the Institute of Food Research and Product Development (IFRPD), Kasetsart University, Bangkok, Thailand
Participants are responsible for their own accommodation. A wide range of accommodation is available in Bangkok, but accommodation options in the vicinity of the course include:
- KU Home, on the Campus of Kasetsart University. A bus from the hotel to the course venue is provided.
- Ebina Hotel
- Maruay Gardens Hotel
If required, assistance can be provided in booking accommodation at the above. Use our contact form to contact us.
Fees, less a 10% handling charge, will be refunded if participants cancel their registration 21 days or more prior to the course. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.
Food Industry Engineering reserves the right to cancel or postpone the course if necessary (e.g. due to insufficient registrations). In this case a full refund of fees will be available. Food Industry Engineering’s liability is limited to the registration fee only, and Food Industry Engineering cannot be held liable for air fares, accommodation or other related expenses.
For further information:
Use the contact form, or contact:
Gordon Young, Food Industry Engineering (and Associate of FoodStream)
Ph +61 414 681200
Retort/canning training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff. - contact us for information.