This short course is presented by FiE in conjunction with Foodstream & the Australian Institute of Food Science & Technology.
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.
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 demonstration using the water spray overpressure retort at Trisco Foods.
A written exam covering the contents of the course and a practical examination related to retort operation 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
$ 2,350 plus 10% GST
Includes course notes, lunches, morning and afternoon teas.
A 10% discount applies to members of the Australian Institute of Food Science & Technology (AIFST).
REGISTRATIONS CLOSE ON WEDNESDAY 9 JUNE 2021
Please register early. We reserve the right to cancel the program if insufficient registrations are received.
To book places at the course, use the link below to access the 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 at least four weeks prior to the course. 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 cannot be held liable for air fares, accommodation, or other related expenses.
Venue
Sumner Room, Centenary Tavern Practical sessions at Trisco Foods
96 Sumners Rd 54 Ron Boyle Cres
Middle Park (Brisbane) Carole Park
Qld, Australia
Practical sessions will use the retort at Trisco Foods. Due to confidentiality issues, participants must be from companies that are not competitors to Trisco Foods, and acceptance of registrations is subject to their approval.
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/pencil and highlighter.
Further Information & Enquiries
Visit our Contact page, or contact:
Gordon Young (FiE)
Ph +61 414 681200
gyoung@fie.com.au
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
Mr Gordon Young has been involved in presenting this course for the more than 20 years. He is an Approved Person for Thermal Processing, and in that role has carried out thermal process validation studies for a number of companies using a range of different types of retorts for processing various types of product/pack types, in both Australia and internationally.
Mr Chris Bourne is also is an Approved Person for Thermal Processing, and holds a Retort Supervisor’s Certificate. He has attended training in retort process design and process optimisation in Canada and the UK. He also has wide experience in process development trials and retort temperature distribution measurements at a number of companies.
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