Thermal Processing Training Course
University College Cork
4 & 5 November 2020
Who should attend / will benefit?
R&D, NPD, Operations, Technical, QA, QC personnel involved in formulating, developing, commercialising, manufacturing and troubleshooting any thermally-processed nutritional dairy-based beverages, such as UHT milk, ESL milk, clinical or sports nutrition products, infant formula, enriched milks, flavoured milks, cream liqueurs and elderly nutrition products.
Benefits of attendance / what will you learn?
- Update on the underpinning science for heat treatment of milk
- Enhanced understanding of the chemistry, microbiology, enzymology and physical processes taking place when dairy-based products are heated and stored
- Exposure to latest developments in nutritional product formulation science and technology
- Assistance in obtaining more consistent quality and more reliable long-term storage
- Perspectives from UK and global UHT operations
- Knowledge-exchange with a leading academic and industry consultant
- Awareness of state of the art in accelerated physical stability testing approaches
Programme outline
- Raw Milk Quality and Fitness for Heat Treatment
- Thermal Processes Overview
- UHT Processing Technologies
- UHT Plant Engineering & Process Conditions
- UHT Product Stability
- Changes in UHT Products during Storage
- Alternative / Non-Thermal Unit Processing Operations
- Nutrient Stability during Thermal Processing
Speakers:
Dr Mike Lewis
Dr Seamus O'Mahony
Professor Alan Kelly
David Waldron
Contact information:
Mary McCarthy-Buckley
Manager
Food Industry Training Unit
School of Food and Nutritional Sciences
College of Science, Engineering and Food Science
University College Cork
Email: m.mccarthybuckley@ucc.ie