FoodStream Pty Ltd is a private R&D company offering a complete range of professional technical consulting services to the food processing industry, including a range of specialist training courses.
Foodstream and FiE (Food Industry Engineering) are running two training courses in the coming months.
- Retort Supervisor’s (Thermal Processing) Short Course
- Food Drying Technology short course
Retort Supervisor’s (Thermal Processing) Short Course
8.30 am – 1.00 pm (Fri)Where: Arundel, Gold Coast, QueenslandPrice: $ 2300 plus 10% GST
(includes course notes, lunches, and morning and afternoon teas)Registration closes 8th March, 2019Outline
This course provides an excellent background in the thermal processing of foods. It is also designed to provide participants with the knowledge and skills to effectively supervise retort operations. All aspects of the thermal processing of foods packed in cans, bottles, pouches, and similar containers are covered.
- Introduction to thermal processing principles and fundamentals
- Thermal processing systems (including retort types)
- Packaging systems for thermally processed foods
- Microbiology of canned foods
- Retort operation and production records
- Cooling water chlorination and canning sanitation
- Regulations relevant to thermal processing
In addition, opportunity will be provided for specific training in monitoring and analysis of can seams.
The course includes practical training using the processing facilities (both water spray overpressure retort and manual saturated steam retort) at BNY Trading, Gold Coast.
For more information, contact:
Gordon Young, Food Industry Engineering (Australia)
Ph +61 414 681 200
[email protected]
Food Drying Technology short course
When: 13th and 14th March 2019
Where: CSIRO, Werribee, Victoria
Price: $1595 (GST incl.)
(Lunch and refreshments are included)
Registrations now open.
This course is run in conjunction with the CSIRO.
This course aims to give participants an understanding of drying technologies commonly used across the food industry. The program combines the practical experience and in-depth technical knowledge of industry professionals and CSIRO.
This course covers:
- Basic drying theory
- Practical application
- Drying systems used in the food industry
- Water activity in foods
- Efficiencies in drying
- Principles of psychrometrics
- Quality issues for dried products
- Case studies demonstrating improvements in drying
For more information, contact:
Gordon Young, Food Industry Engineering (Australia)
Ph +61 414 681 200
[email protected]
What others are saying:
‘The course gave me more in-depth knowledge of drying processes and equipment, which has enabled me to provide more tailored advice and direction for my clients who are looking at utilising commercial drying processes in their business.
Excellent technical content and well worth attending.’
Jacinta Sexton, J.A.Y. Food Consulting.
by