Formerly known as the Operators and Supervisors Course for UHT Processing and Aseptic Packaging

The Fundamentals of UHT Processing and Aseptic Packaging course has been specifically designed for industry in concordance with regulatory frameworks to provide intermediate level training for managers, supervisors, operators and personnel from quality, technical and maintenance who require a firm understanding of the key principles underpinning UHT aseptic processing. The course addresses the requirements for compliance with international standards and guidelines, emphasising the critical components necessary for the manufacture of safe and commercially sterile products.

The course is presented over five days, and is suitable for those working in (or have an interest in) the following:

  • UHT processing and aseptic packaging of low acid foods and beverages
  • Continuous pasteuriser processing and aseptic packaging of acid and acidified foods and beverages
  • Continuous pasteuriser processing of hot, warm and cold filling of acid and acidified foods and beverages
  • Continuous pasteuriser processing and aseptic packaging of low acid chilled (including ESL) foods and beverages

The syllabus presents the theoretical basis underpinning thermal processing technologies for the manufacture of acid, acidified and low-acid UHT processed and aseptically packaged foods and beverages and provides practical training in the operation of UHT heat treatment plants and aseptic filling systems. Throughout the training, the printed course manual is enhanced by numerous practical examples drawn from DWC FoodTech’s extensive commercial experience.

Course Content:

Theoretical Components

  • Fundamentals of microbiology
  • Thermal processing concepts
  • Introduction to microbiological heat resistance and F values
  • Processing plant equipment
  • Critical influences on product flow and process lethality
  • HACCP in the manufacture of UHT sterilised and pasteurised processed foods
  • Filling operations
  • Packaging material options
  • Cleaning, sanitisation and sterilisation
  • Introduction to validation of UHT and aseptic packaging systems

Practical Components

  • Microbiological environmental swabbing
  • Learning the design and operation of a pilot scale UHT plant and aseptic filler
  • Measurement of pH and an assessment of risk
  • Application of the HACCP concept to UHT processed and aseptically packaged foods
  • Visualisation of influences on product flow and particulates
  • Verification of aseptic zone performance

Course Certification:
Those who attend all sessions and successfully pass both examinations will receive a formal certificate.

The Fundamentals of UHT Processing and Aseptic Packaging course can be presented in-house or at central venues and can be tailored to suit particular manufacturing operations and filling systems.

For those wishing to undertake the advanced level of training, the Advanced Course for UHT Processing and Aseptic Packaging has been specifically designed for those involved with the technical development, design, evaluation, validation and operation of UHT processing and aseptic packaging of low-acid and acid foods and beverages to meet compliance with international standards. (click here for more details)

UP-COMING COURSES

Australia:
October 2020
(pre-registration open)


CSIRO Agriculture and Food
671 Sneydes Road
Werribee VIC 3030
Australia
New Zealand:
20 – 24 July, 2020



The FOODBOWL
New Zealand Food Innovation (Auckland) Limited
Te Ipu Kai, 28 Verissimo Drive, PO Box 107039,
Auckland Airport 2150
USA:
Late 2020
(pre-registration open)


SinnovaTek, Inc
2121 Atlantic Avenue
Suite 100
Raleigh, NC, 2760
Registration and Course DetailsEnquire with The FOODBOWLEnquire with SinnovaTek