Thermal processing remains the most important method of food preservation in use today. The large scale of these operations makes it more important than ever that the process is error-free. This 2-day workshop will give an introduction to thermal processing concentrating on low acid food retort production operations. Many food industry professionals will benefit from attending, such as process engineers, plant engineers, packaging engineers, microbiologists, quality assurance technicians, system operators, quality assurance managers, corporate quality, and production managers.
Food processors and manufacturers use thermal processing as a critical part of their operations and preservation procedures. Failure to implement effective procedures will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This course is specifically designed for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat – all taught by industry leaders.
Participants in this course will learn all of the components required in a comprehensive Food Safety Plan, and understand how Prerequisite Programs set the foundation for a Food Safety Plan.
Additionally, participants will learn to:
To learn about the basics of Thermal Processing, visit the following link:
This 16 hour course will cover the following:
First Offering – December 6, 2021 – December 9, 2021 (4 hour sessions)
To Register for this Course, please visit our training portal.
Vice President, Technical Services – IEH Laboratories & Consulting Group
Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.
Associate Director, Process Engineering
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 has held a part-time UC Davis position for 33 years, and before working at IEH, he worked at the NFPA Western Research Laboratory for 19 years in thermal processing and environmental engineering.
Vice President, Technical Services
Randy Porter, BS, Indiana University joined IEH in 2019 as a Vice President of Technical Services after working for food processing companies such as Campbell Soup, Post Holdings, ConAgra Brands, Kraft/Nabisco and Dannon over his career. He has authored and published multiple articles on Hygienic Design and has trained and presented at numerous food industry events and seminars across the globe.
As a welcome gift, we're offering a FREE course, Introduction to Microorganisms. Learn about microbes and the critical role they play in food production, and gain the knowledge required to assist with programs that guard against shelf-life failures and foodborne illnesses.