Thermal Processing – the essentials (in-pack and continuous flow processing)

This short 4 modular E-learning course outlines what thermal processing is, why it is carried out, the food microorganisms of interest, and an explanation of the equipment used for food and drink products. Approximate duration: 3 hours.

An ideal introduction to the topic for 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 4 modules and a further 4 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 4 modules are broken down into bitesize sessions, which includes a knowledge check and summary sessions. To complete all four modules will take approximately 3 hours.

The 4 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.

• Continuous flow processing equipment
  • 6 sessions covering: background; direct heat exchangers; indirect heat exchangers; instrumentation; 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 continuous flow and 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 4 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.