Thermal Processing – the essentials (In-Pack Processing)

This short 3 modular E-learning course outlines what thermal processing is, why it is carried out, the food microorganisms of interest, and an explanation of the in-pack processing equipment used for food and drink products. Approximate duration: 2½ hours.

An ideal introduction to the topic for retort and process operators; quality assurance managers, junior technical roles, and other roles within a manufacturing business that would benefit from a wider understanding of the importance of thermal processing and food safety. In addition, engineers, export/import roles, equipment suppliers, sales and marketing functions, and undergraduate/post graduate students who would like to find out more about this topic. 

For a wider and more in-depth understanding, we would recommend the Thermal Processing – a foundation e-learning course, which includes these 3 modules and a further 5 additional modules;  or our face to face 2-day Thermal Processing & Validation course.

Campden BRI are pioneers in the development of thermal processing knowledge with all content overseen by our experienced technical experts. The modules use a mix of graphics and images, audio and videos, interactive activities, and the use of questions and knowledge checks to deliver information in a clear and engaging way to reinforce learning.

Each of the 3 modules are broken down into bitesize sessions, which includes a knowledge check and summary sessions. To complete all 3 modules will take approximately 2½ hours.

The 3 modules are:

• Introduction to thermal processing
  • 7 sessions covering: what is thermal processing; sterilisation vs pasteurisation; processing targets; hermetic packaging; knowledge check; course design; and a module summary.

• Introduction to microbiology
  • 8 sessions covering: top 5 Microorganisms; brief history of microbiology; yeast, mould, and bacteria; microorganism growth stages; environmental factors; sources of microorganisms; knowledge check; and a module summary.

• In-pack processing equipment
  • 7 sessions covering: background; batch retorts; retort agitation modification; continuous in-pack retorting; instrumentation; knowledge check; and a module summary.

Learning Outcomes

At the end of the course delegates will:

• Gain an understanding of the basic concepts which underpin thermal processing.
• Know which microorganisms are relevant to heat preserved foods.
• Know about the in-pack processing equipment required to safely deliver heat preserved foods.
• Download a Campden BRI accredited Campden Learning certificate for the course, after successful completion of all 3 modules knowledge checks.

On Demand E-learning useful information

• Once purchased the specified learner will have access to the content for a period of 4 months – note access is granted to a dedicated learner and cannot be transferred to another learner once it has been logged into.
• Content is accessed via the Campden Learning – Brightspace learning management system; log-in details will be issued on processing of payment.
• Non-members are required to pay online; members can pay online or opt to pay by invoice.
• Content can be accessed on computers, laptops, tablets, and phones – please check the frequently asked questions for details on supported browsers.
• Learners can access at any time and their progress will be saved as they work through the content.
• The content uses audio and does not include subtitles of the audio on screen.