Overview
This course provides an excellent background in the thermal processing of foods. It is also designed to provide participants with the knowledge and skills to effectively supervise retort operations. Those completing the course will understand the fundamentals of thermal processing, the practicalities of applying these processes, and how they relate to the safety and general quality of the products processed. This course was previously offered through The University of Queensland, and was approved by the former AQIS (now Dept of Agriculture).
All aspects of the thermal processing of foods packed in cans, bottles, pouches, and similar containers are covered —
Introduction to thermal processing
Thermal processing systems (including retort types)
Packaging systems for thermally processed foods
Microbiology of canned foods
Principles of thermal processing
Retort operation and production records
Cooling water chlorination and canning sanitation
Regulations relevant to thermal processing
The course includes practical training using the LaGarde Pilot Scale retort at GoTAFE.
A written exam covering the contents of the course and a practical examination of retort operations must be completed.
Who Should Attend?
Those wanting a good basic understanding of thermal processes and their application. Retort operators, line supervisors, quality assurance personnel, product development staff, and maintenance personnel will all benefit from the understanding provided by this course.
Registration Fee
$ 2,200 + 10% GST
Registration fee includes course notes, lunches, and morning and afternoon teas.
AVAILABLE DISCOUNTS
A 10% discount applies to registrations received by the early registration deadline of 9 February 2018 and paid within 14 days of invoicing, or for three or more course registrations received together from the same company.
REGISTRATIONS CLOSE FRIDAY 9 MARCH 2018
To book places at the course, use the following registration form.
We will confirm your booking and send an invoice for your registration fees. Fees must be paid prior to the course
OUR CANCELLATION POLICY
Fees, less a 10% handling charge, will be refunded if participants cancel their registration prior to the closing date for registrations. Fees will not be refunded after that date, but a substitute participant will be accepted at any time.
Food Industry Engineering (FiE) 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. FiE's Liability is limited to the registration fee only, and FoodStream cannot be held liable for air fares, accommodation, or other related expenses.
Venue
Cooee Cuisine Pty Ltd
21 Wells Rd
Mordialloc
VIC
Accommodation & Transport
Participants must organise their own accommodation, and transport to and from the venue.
What Participants Need to Bring
Participants are required to bring covered-in waterproof shoes, preferably steel-capped boots for the practical sessions, plus notepad, pen or pencil and highlighter.
Further Information & Enquiries
Visit our Contact page, or reach Gordon directly.
Gordon Young (FiE)
gyoung@fie.com.au
+61 414 681200
Extrusion training can also be offered to companies on-site at their facility, at a level suitable for operators, or for technical staff.
Course Presenters
The main presenter is Mr Gordon Young. Mr Young has been involved in presenting this course for about 20 years. He is an Approved Person for Thermal Processing, and in that role carries out thermal process validation studies for a number of companies using a range of different retorts.
He may be assisted by Mr Chis Bourne, also an experienced Approved Person for Thermal Processing, and holder of s a Retort Supervisor’s Certificate. Chris has attended training in retort process design and process optimisation in Canada and the UK. He has carried out process development trials and retort temperature distribution measurements at a number of companies.
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