The FoodBowl Tasters Series with FiE: Food Preservation Webinars
Jun 25

The FoodBowl Tasters Series with FiE: Food Preservation Webinars

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

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