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

  1. Raw Milk Quality and Fitness for Heat Treatment
  2. Thermal Processes Overview
  3. UHT Processing Technologies
  4. UHT Plant Engineering & Process Conditions
  5. UHT Product Stability
  6. Changes in UHT Products during Storage
  7. Alternative / Non-Thermal Unit Processing Operations
  8. Nutrient Stability during Thermal Processing


 Dr Mike Lewis 
 Dr Seamus O'Mahony 
 Professor Alan Kelly 
 David Waldron 
 Contact information:
Mary McCarthy-Buckley
Food Industry Training Unit
School of Food and Nutritional Sciences
College of Science, Engineering and Food Science
University College Cork