We hold a range of innovation events, seminars and workshops for the food and ingredient manufacturing industry.
Drying is one of the most common operations in food and feed production yet it is often poorly understood and inefficient. This short course in drying technology, presented in cooperation with CSIRO, combines the practical perspective of experienced industry professionals with the in-depth technical knowledge of drying processes. This version of the program includes optional session specifically dealing with spray drying technology.
Date: 3 & 4 March 2020
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
Contact: Deb Krause, +61 3 9731 3280, Debra.Krause@csiro.au
More information: Food Drying Technology, Australia (Werribee)
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: 18 - 22 May 2020
Location: CSIRO's food innovation centre, 671 Sneydes Road, Werribee Vic 3030
To register: Diana Castree, +61 3 9731 3426, Diana.Castree@csiro.au
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