DWC FoodTech is pleased to presenting the Approved Persons Course for UHT Processing and Aseptic Packaging. The Course runs for 4½ days and has been developed for those involved with the development, validation, audit, operation and control of UHT processing and aseptic packaging of low-acid and acid foods and beverages.
The course has been specifically designed to provide an advanced level of training and accreditation which will be regarded by the food industry and regulators as similar in status to the Approved Persons Course for Thermal Processing of Low-Acid Foods which DWC FoodTech has been presenting in collaboration with CSIRO since 1997.
The course is presented at a tertiary level and requires participants to be comfortable performing mathematical calculations.
For those NOT wishing to undertake the advanced level of training a simplified course, called the Operators and Supervisors Course for UHT Processing and Aseptic Packaging, is also available. This course is less demanding and is intended to provide training at a level which is appropriate for line supervisors, operators, maintenance staff and verifiers of aseptic processing/packaging systems (click here for more details).
The format of the course involves four days of lectures, practical demonstrations and tutorial sessions which will be followed on the fifth morning by two examinations. The first examination will be closed-book and cover the theory underpinning UHT processing and aseptic packaging; the second examination will be open-book and will require a series of calculations and written discussions relating to the course material. Those who attend all sessions and successfully complete both examinations will receive a formal certificate and their names will be forwarded to national regulatory authorities as is appropriate.
If you are interested in attending either of these courses please follow the enquiry links shown below
- Microbiology of UHT operations
- Thermal processing concepts
- Heat resistance and determination of target F values
- Processing plant equipment
- The influence of product flow characteristics on exposure times
- Thermal processing calculations
- Filling operations
- Packaging and performance evaluation
- Cleaning, sanitisation and sterilisation
- Validation and verification of UHT systems
Those who attend all sessions and successfully complete both examinations will receive a formal certificate and their names will be forwarded to national regulatory authorities as is appropriate.
Course places are limited in all DWC FoodTech courses. It is essential to complete and return the course registration form to ensure allocation of a place for the advertised course.
Start: 20th November 2017
End: 24th November 2017
CSIRO's Food Innovation Centre
Course Cost: $3000 + GST
Start: 4th December 2017
End: 8th December 2017
Course Cost: $3000 + GST