Principles of pasteurisation

Pasteurisation is a gentle industrial heat treatment applied to products to reduce and/or eliminate microorganisms. Many products are pasteurised across the food and drink industry, such as drinks, canned fruit, picked & fermented vegetables, condiments, soups, sauces and much more. These products are heated and filled in different ways and rely on a complimentary formulation control to ensure safety and stability at ambient storage.

This unique training focusses on the pasteurisation process food and beverage products, particularly those controlled with formulation via low pH or water activity, or through models such as CIMSCEE. Over the two days our expert tutors will focus on pasteurisation methods, control and validation, but also on the crucial formulation control options and how they are intrinsically linked to heat processing. 

This key technical knowledge is imparted through tutor led sessions, group work and practical hands-on activities in our pilot plan where each delegate formulates and processes their own (safe and stable!) product. It is perfect for a more focused understand of the processing and preservation of these specific product categories. 

We welcome a whole range of attendees: process or quality technologists and managers, developers, process authorities and other quality or technical staff working in food manufacturing. The training would also suit inspectors, including EHOs, third party auditors and retailers who review documentation and processes at manufacturer sites.

• Fundamentals of pasteurisation and formulation control
• Microbiology of pasteurised products and the role of heat processing and formulation
• pH and water activity monitoring and control
• Process calculations for continuous flow and in-pack pasteurisation (P-values)
• Filling options (hot filling, cold filling versus aseptic filling)
• CIMSCEE/Campden BRI Acid club models for predicting product safety and stability
• Typical processing methods, e.g. hot fill and hold, tunnel pasteurisers, water baths and retorts, heat exchangers