This course will guide you through the essential factors that influence thermal processing, focusing on their impact on product quality and process efficiency. You’ll learn to identify key elements in retort and aseptic systems, making informed decisions to optimize safety and performance in your operations.
To register for this course, please visit our training portal.
Mark Deniston has worked with IEH since 2005. He earned his M.S. in Food Engineering from UC Davis and his B.S. from Cal Poly. He has published papers on heat transfer to foods with particles, heat transfer to food products heated in steam/air retorts, and hyperfiltration technology for protein recovery. Deniston also was co-author of a National Food Processors Association (NFPA) book on automated control system validation. Deniston has taught numerous workshops and courses such as the FDA Advanced Low Acid Canned Foods Workshops, NFPA and IEH Thermal Processing, Aseptic Processing and Process Deviation Workshops, and Better Process Control Schools.
At IEH, Deniston conducts evaluation studies on automated control systems, 21 CFR Part 11 electronic record keeping systems, retort systems, and aseptic processing and packaging systems. He also recommends LACF and acidified thermal processes and evaluates LACF and acidified thermal process deviations. Deniston has held a part-time UC Davis position for 39 years, and before working at IEH, he worked at the NFPA Western Research Laboratory for 19 years in thermal processing and environmental engineering.
