PLACES STILL AVAILABLE. REGISTRATION WILL BE ACCEPTED UNTIL TUESDAY 30 JUNE.
This course 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.
This course provides participants with the knowledge and understanding to develop and validate retort/canning processes. It covers both the General Method and Ball’s Method. Background information on retort systems and microbiology will be provided, but prior basic knowledge of retort processing is advisable. Instrumentation used in monitoring retort systems, and measurement of temperature distribution in retorts, will also be covered.
Topics covered include:
- Thermal processing systems and principles of thermal processing
- Microbiology of thermally processed foods
- Validation of thermal processes - measuring heat penetration (IFTPS protocols)
- Mathematics of heat transfer & Ball's Method
- Measurement and evaluation of retort temperature distribution
- Temperature Measurement Systems
Pilot plant exercises will be carried out to demonstrate the measurement of heat penetration, illustrate heating profiles, and provide "real" data for process design calculation tutorials.
Note that presentations are in English.
Tuesday to Thursday 7 to 9 July 2015.
Institute of Food Research & Product Development (IFRPD), Kasetsart University, Bangkok, Thailand.
30,000 Thai Baht per person
(~ $AU1160 or ~ $US870 depending on the exchange rate at time of payment)
- A 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) – 20,000 Baht (or equivalent in other currency).
PhD students – 10,000 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. 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 (EXTENDED TO 30 JUNE), but please register early as the course will not proceed if insufficient registrations are received.
The main presenter is 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.
He will be assisted by Mr Chris Bourne is also qualified as a "Process Authority", and 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.
Who should attend?
Professional staff with an interest or responsibilities in establishing thermal processes, or who wish to gain more knowledge/background in this technology and the technical requirements of retorting.
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.