K.P. Sandeep, Ph.D., Professor of Food Science
Dept. of Food, Bioprocessing & Nutrition Sciences
North Carolina State University
The course will take place from 8:30am to 5:00pm on Monday, September 24 in the Aurora 1 room at the DFW Marriott Solana. The US$695.00 registration fee includes course materials, lunch and two coffee breaks. To participate you must check the appropriate box on the conference registration form.
The course begins with fundamental aspects associated with flow, heat transfer, and kinetics. It then covers the various conventional and advanced thermal processing techniques that can be used to develop high quality shelf-stable food products. The techniques of process establishment and sensors used for process validation will be covered. The course will provide an overview of the steps to be taken to ensure development of a safe and high quality product. It will include examples of successful commercialization of aseptic processing of low-acid and high-acid viscous and particulate foods.