We hold a range of innovation events, seminars and workshops for the food and ingredient manufacturing industry.

Food and feed extrusion technology

This 3-day course covers the principles of extrusion, the design of extrusion processes, and formulation issues affecting extrusion. It is relevant to all types of extruder (single and twin screw) and all extruded food and feed products. Principles learned will be demonstrated using the extruder in CSIRO's food manufacturing R&D pilot plant. Conducted in conjunction with CSIRO's food innovation centre and FoodStream.

Date: 21-23 August 2017
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Debra Krause +61 3 9731 3280, Debra.Krause@csiro.au
More information: Food and feed extrusion technology

Retort supervisors certification course

The Retort Supervisors Certification Course presents the theoretical basis underpinning thermal processing technologies for the manufacture of low-acid heat processed foods and provides practical training in the operation of retorting systems for processing cans, glass, foil and plastic containers. The course is run by DWC FoodTech.

Date: 23 – 27 October 2017
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Diana Castree, +61 3 9731 3426, Diana.Castree@csiro.au
More information: Retort supervisors certification course

Operators and supervisors course for UHT processing and aseptic packaging

This new course, run by DWC FoodTech, is for those involved with the development, verification, maintenance and operation of UHT processing and aseptic packaging of low-acid and acid foods and beverages. There are no prerequisites for the 4 ½ day program and it is less demanding than the Approved Persons Course for UHT Processing and Aseptic Packaging.

Those who attend all sessions and successfully complete both examinations will receive a formal certificate and their names will be forwarded to national regulatory authorities as is appropriate.

Date: 20 - 24 November 2017
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Diana Castree, +61 3 9731 3426, Diana.Castree@csiro.au
More information: Operators and Supervisors Course for UHT Processing and Aseptic Packaging

Approved Persons Course for UHT Processing and Aseptic Packaging

The Course runs for 4½ days and has been developed for those involved with the development, validation, operation and control of UHT processing and aseptic packaging of low-acid and acid foods and beverages.

The course has been specifically designed to provide an advanced level of training and accreditation which will be regarded by the food industry and regulators as similar in status to the Approved Persons Course for Thermal Processing of Low-Acid Foods, which DWC FoodTech and CSIRO have been presenting in collaboration since 1997.
The course is presented at a tertiary level and requires participants to be comfortable performing mathematical calculations.

For those NOT wishing to undertake the advanced level of training a simplified course, the Operators and Supervisors Course for UHT Processing and Aseptic Packaging, is also available.

Date: 20 - 24 November 2017
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Diana Castree, +61 3 9731 3426, Diana.Castree@csiro.au
More information: Approved Persons Course for UHT Processing and Aseptic Packaging

Approved Persons Course for Thermally Processed Low Acid Foods

This course will provide participants with necessary skills to design safe and commercially viable thermal schedules for the processing of low-acid food products in cans, pouches and other hermetically sealed packaging. The course involves four days of lectures in thermal processing, practical heat penetration work, process calculations, tutorials and preparation for exams. Two examinations will be given on the fifth day, which will cover theory and practical thermal processing calculations.

Participants who successfully pass the examinations will be authorised to submit new thermal process schedules for approval by the Department of Agriculture. New Zealand participants will also be authorised with the Ministry for Primary Industries.

Date: 27 November – 1 December 2017
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Diana Castree, +61 3 9731 3426, Diana.Castree@csiro.au
More information: Approved Persons Course

4th International Food Structures, Digestion and Health Conference

The 2017 Food Structures, Digestion and Health International Conference is focused on increasing awareness that food format and food structure have a significant effect on the bio-availability of nutrients.  The focus has shifted development of nutritional guidelines away from the more traditional approach of simply examining the nutrient composition of foods.

Date: 24-27 October 2017
Location: Sydney
Contact: Debra Krause +61 3 9731 3280, Debra.Krause@csiro.au
More information: 4th international Food Structures, Digestion and Health Conference

Food drying technology short course

Drying is one of the most common operations in food and feed production but is often poorly understood and inefficient. This short course in drying technology, presented in collaboration with FoodStream, combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes.

Date: 14-15 March 2018
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Debra Krause, +61 3 9731 3280, Debra.Krause@csiro.au
More information: Food drying technology short course

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