THE FOODBOWL
Event Date: 25 Jun 2020
The FoodBowl Tasters are a series of webinars covering useful fundamental topics in Food Technology presented by Food Industry Engineering and FoodStream.
These 90 minute webinars will appeal to Startups and SMEs who need a basic knowledge of the technical aspects of food preservation.
There will be time for a Q&A session after the webinar to answer all of your questions.
It is strongly recommended you attend Session 1 before the others to gain a better understanding of the basics of Food Preservation, before going into more indepth aspects.
Session 1: Food Preservation Basics
- Approaches to food preservation
- The basics of shelf life extension
- Practical food microbiology and food quality loss
- Raw materials for processed foods
Session 2: Thermal Processing
- Blanching, pasteurisation, sterilisation
- Inactivating/destroying microbes using heat
- The importance of pH
- Types of thermally processed products
- Retorted vs aseptic processing vs hot fill processing
Session 3: Drying and Water Activity Reduction
- What is “water activity”
- Critical conditions for preservation and stability
- Basic principles of drying and concentration/evaporation
- Types of drying equipment
- Other methods of reducing water activity – products such as jams, fruit bars etc
Session 4: Chilling and Freezing
- Requirements for preservation
- Need for combinations of processes (eg blanching, pasteurisation)
- Cook-chill requirements
- Basic theory of freezing, types of freezing
Session 5: Fermentation & Use of Preservatives
- What fermentation, how it preserves (pH reduction, or alcohol)
- Important issues and hazards
- Pickling
- Overview of other preservatives
Session 6: Food Packaging & its Role in Preservation
- Preservation role – packaging is not just about presentation
- Types of packaging materials and their properties
- Selection of appropriate packaging