THESE “FOODBOWL TASTER SERIES” WEBINARS ARE PRESENTED BY FIE IN CONJUNCTION WITH THE FOODBOWL, AUCKLAND, NZ.
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 (1 t- 2:30 pm Eastern Australian time, 3 - 4:30 pm NZ time), to be held on consecutive Tuesday and Thursday afternoons starting on June 9 2020. There will be time for a Q&A session after each webinar to answer all of your questions.
Number of participants will be limited to encourage discussion.
Participants can register for any or multiple sessions. However it is recommended that all participants complete Session 1 as it provides a basis for understanding how the various processes achieve preservation.
The webinar series will be held via Zoom, you'll receive an email with the link details the day before the webinar.
Program
Following is a description of each session. Click on the session link to register via FoodBowl.
SESSION 1: Basic Considerations of Food Preservation (Tuesday 9 June)
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 (Thursday 11 June)
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 (Tuesday 16 June)
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 (Thursday 18 June)
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 June)
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 (Thursday 25 June)
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 in-depth exploration of the methods and issues relevant to their products.
Registration Fee
$60 + GST per session
Register for those session you wish to attend via the links above.
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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