Chilling out with food safety
Opportunities for innovation in the safety and stability of chilled foods
The quality, shelf-life and safety of chilled foods can be affected by parameters such as ingredients, processing, storage and handling. The chilled foods category is diverse, ranging from dairy, meat and fresh produce to juices, meals and meal components. They may be cooked or uncooked, formulated for stability or have received a non-thermal process. All have a requirement for storage at 4°C or below.
This seminar, presented by CSIRO's Food Innovation Centre, provides the ideal opportunity for Australia's food companies to understand the microbiology of chilled foods and learn how new processing technologies such as high pressure processing (HPP), pulsed electric field (PEF), ultrasonics and microwave technology can add value and enhance the quality, shelf-life and safety of chilled foods.
Participants will have the opportunity to tour the CSIRO Food Innovation Centre's processing facility, the only one of its kind in Australia.
CSIRO has a track record of assisting food businesses to improve the microbiological safety and stability of foods. CSIRO will provide updates on practical aspects of the microbiological safety and quality aspects of chilled foods including microorganisms such as Clostridium botulinum and Listeria monocytogenes.
The seminar aims to assist industry to develop advantages in managing food safety and shelf-life in the manufacture of innovative chilled food products.
- chilled foods landscape - the safety and quality perspective
- chilled food microbiology - what do you need to think about and why?
- technologies offering opportunities for innovation in chilled foods - thermal vs nonthermal processing
- managing the microbiology of chilled products along the chain
- challenges with Listeria in the processing environment
- smart management of microbiological hazards through chain
- process cost modelling - does the benefit of an alternate process outweigh the cost?
- tour of CSIRO Food Innovation Centre's processing facility.
Who should attend?
Product development managers, microbiologists, food safety managers, technical managers, food processing engineers, quality assurance managers, entrepreneurial investors, retailers, food service managers and innovation managers in the food production and manufacturing industries.
This seminar is supported by the Australian Institute of Food Science and Technology.
Date: Wednesday 4 March 2015
Time: 9:30am - 3:30pm
CSIRO's Food Innovation Centre, 671 Sneydes Road, Werribee Vic.
This event may also be held in Sydney and Brisbane depending on interest. Please indicate your preference when registering.
RSVP before Monday 2 March 2014
The cost of the seminar is $330.00 (inc GST). A 10% discount will be offered to AIFST members.
Lunch and refreshments are included.
Register online [external link]
Phone: 1300 363 400