High Pressure Processing Short Course and Workshop

High Pressure Processing Short Course and Workshop 

April 8-11, 2019

Day 1-Monday, April 8, 2019

Session 1: HPP Technology Overview and Equipment Engineering

History of HPP

Principles of HPP

• Introduction and overview of the technology
• Temperature increase due to adiabatic heating and how to handle this effectively
• Applications
• Factors affecting inactivation
• Impact of packaging – compression and decompression

Foods suitable for HPP

Components of the HPP system

Consumer trends relevant to HPP

Other topics of relevance

Session 2: Hands-on Experience with HPP treatment of Foods

Juicing, inoculation, and sealing of bags

Operation of HPP equipment-a walk through

HPP and retort treatment of inoculated juice and meat products

Plating lab samples

Q&A and Wrap up of Day 1

Day 2-Tuesday, April 9, 2019

Session 3: Microbiology, Safety and Sanitation

Microbiology relevant to HPP (inactivation mechanism)

• Inactivation mechanism
• Inactivation of vegetative cells
• Inactivation of spores – role of temperature for Bacterial Spore Inactivation for Low Acid Foods
• Cell injury, growth and its effect on shelf life
• Effect of food formulation
• Other topics of relevance

Safety/Sanitation of the equipment

Session 4: Packaging for HPP 

Packaging considerations for high pressure processing

Session 5: Hands-on Packaging and Food Properties

Food Packaging demonstraitons by TEinnovations

Impact of HPP on food properties, texture and functionalitites

Demonstration on food properties, texture and functionalitites

Q&A and Wrap up of Day2

Day 3-Wednesday, April 10, 2019

Session 6: Validation, Challenge Studies, and Regulation

Regulations (juice HACCP; low/high acid etc.)

Regulations (industry perspectives)

Validation and Challenge Studies

• Risk assessment-entire chain
• Understanding the effect of food matrix
• Strain selection

Validation and Challenge Studies

Preliminary studies – adaptation of the microorganisms to the environment (eg. refrigerated juice)

• Incorporation of abuse conditions
• Validation
• Risk management

Case study on validation and challenge studies

Session 7: Innovations in HPP and Impacts on Product Development and Nutrition

HPP on Sensory and Nutritional Quality of Foods

Innovations in HPP and Leveraging HPP for product development and other novel applications

Innovations in Foods through HPP

Pressure Assisted Thermal Sterilization: An overview

Wrap up of Day 3 and Finalize Plans and Logistics for Day 4

Day 4-Thursday, April 11, 2019

Session 8: Laboratory Hands-on

Lab-enumeration of colonies

Lab results summary and discussion

HPP Commercialization and Toll Processing Case Studies

Case studies

• Including recipe optimization
• Cost saving tips
• Give some HPP treated juices, etc. cold chain maintenance-importance of not abusing the product

Traceability

Summary and conclusion of the workshop

Resources availiable for them to move forward-IFSH Membership and Task Force

Q&A  and IFSH Facility Tour

Session 9: Hands-on Training at a High Pressure Processing Toll Facility

Departure to travel to Liberty Cold, HPP Processing Facility

Orientation

Hands-on training at Liberty Cold

Travel back to IFSH or hotel

Course Objectives:To provide an understanding of the HPP technology and its applications in food processing, including equipment engineering and maintenance, considerations in designing validation and challenge studies for microbial inactivation, and commercialization case studies.

Target Audience: Food technologists, food safety professionals, operation managers, and executive leaders from the refrigerated food and allied industries, toll processors, consulting laboratories, R&D facilities, universities and extension services.

Instructors:Kathiravan Krishnamurthy, Ph.D., Jason Wan, Ph.D, Alvin Lee, Ph.D., Josh Warren, Hossein Daryaei and Gerald Ludwick

Also included in your registration: 

• Meals - continental breakfast and lunches will be served each day (kindly advise any dietary restrictions)
• Round trip transportation on Day #4 from IFSH to Liberty Cold* for hands on experience will also be provided

Hotel:Chicago Marriott Southwest at Burr Ridge,1200 Burr Ridge Parkway Burr Ridge, IL 60527.

For those requiring hotel accommodations a room block has been reserved at the Chicago Marriott Southwest at Burr Ridge  |  1200 Burr Ridge Parkway, Burr Ridge, IL  60527

 Book your corporate rate for  Institute for Food Safety and Health

The Marriot will also provide transportation from the hotel to IFSH facility if needed.

Contact:  Cindy Koschetz at ckoschet@iit.edu or (708) 563-8152 for more information.

Thank you to our event sponsors: Avure, Hiperbaric, and IDUS HPP Systems METRONICS TECHNOLOGIES S.I.