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 [http://www.marriott.com/meeting-event-hotels/group-corporate-travel/groupCorp.mi?resLinkData=Institute%20for%20Food%20Safety%20and%20Health%5EY5C%60chisw%60&app=resvlink&stop_mobi=yes] 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.