Thermal Processing for Food Processing
This training course is designed to provide knowledge on basic thermal processing or heat treatment of in-container food....
Training Description
This training course is designed to provide knowledge on basic thermal processing or heat treatment of in-container food.
Objectives
At the end of the course, the participants will be able to:
1. know the history of thermal processing,
2. define thermal processing and understand the purpose of thermal processing, and
3. determine the basic levels of heat used in food preservation
Methodologies
1. The course will be conducted in the form of lecture and discussions.
2. A pre- and post-test will be employed to gauge the participants' level of understanding.
3. A Certificate of Completion will be awarded to participants with at least 75% attendance and passed the examination/ post test, otherwise a Certificate of Attendance will be given. Passing score is 70%."
Training Topics
The topics covered include:
1. Introduction to Thermal Processing
2. Basic Microbiology of Thermally Processed Foods
3. Principles and Concepts in Establishing Thermal Process
4. Establishment and Validation of Thermal Processes
5. Critical Factors in Thermal Processing
6. Thermal Processing Operations
7. Equipment for Thermal Processing
8. Packaging Materials Used in Thermal Processing
9. Quality Assurance in canned Foods
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(Unknown) (Internal)
Supervising Science Research Specialist
Food Processing Division
Prerequisites
- Production, quality control/quality assurance staff engaged in thermal processing of food products from MSMEs or other private companies
- academe
- researchers
Skill Requirements
- Basic MS Office applications (MS Word, MS Excel, MS PowerPoint)
- Basic food processing and preservation