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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
High Pressure Processing & Plastic Packaging
(Webinar length:  1hr 16min)

Overview:

This webinar will review the HPP process requirements for plastic packaging to provide
safety of shelf-stable and extended shelf-life foods during treatment and storage. The
commercially available materials that were used in a variety of industrial applications and pilot
testing and their suitability for HPP process will be reviewed.

High-pressure processing (HPP) of foods is a fast emerging technology applied for safety
assurance, shelf-life extension, and better quality and nutrient preservation. Batch HPP has
been successfully implemented in the food industry mainly for RTE meals and requires in-
container pre-packaged products.  During HPP, foods decrease in volume in a way that
packaging must be able to accommodate up to a 19% reduction and return to its original size
without losing critical integrity parameters. Additionally, in the HPP sterilization process of low-
acid foods, packaging must also withstand impact of high temperature up to 121oC
combined with compression by ultra-high pressure. The integrity of flexible packages during
HPP process is of critical importance to the safety and shelf life of food products.

Learning Objectives:

Learn the fundamental principles of HPP processing and process parameters that need to be
considered to make the right selection of plastic packaging
Learn the requirements of  packaging integrity and barrier properties that must be met during
and after processing by HPP at high and low temperatures
Learn about diffusion of compounds into and out of packaging
Learn the testing approaches for evaluation of HPP effects on packaging materials, the
regulatory aspects of HPP and the available commercial equipment

Who will benefit from this webinar:

Quality Assurance Managers
Production Managers
Laboratory Managers
Food Safety Personnel
HACCP Coordinators
Government Food Inspectors
Sanitation Managers
Corporate and Plant Microbiologists
Processing Engineers
Operations Supervisors and Managers

Presenter--Dr. Tatiana Koutchma

Dr. Koutchma is currently a Research Scientist in Novel Food Processing, Agriculture and
Agri-Food Canada (AAFC), Government of Canada.

She is a graduate of Moscow State University of Food Production. She moved to Canada in
1996 and started her career at McGill University, Montreal in 1997. In 2000, she was
appointed a Research Professor at the National Centre for Food Safety and Technology at
the Illinois Institute of Technology in Chicago, USA. In 2008, she joined the AAFC with focus
on research related to production of safe and healthy foods, development of risk mitigation
strategies, with the transfer of her knowledge and experience to government and industrial
partners.

Dr. Koutchma is an Associate Editor of “Food Science and Technology International” journal,
a member of the Editorial Boards of the Journal of Food Processing Technology” and “Food
and Bioprocess Technology”, a vice-chair of the CIGR Food Safety Working Group, and a
special faculty of the Food Science Department of University of Guelph.

Dr. Koutchma is an internationally recognized expert in ultraviolet light, high hydrostatic
pressure processing, and microwave heating. In 2009 she completed her first book on the
application of ultraviolet technology for foods entitled “Ultraviolet Light in Food Technology:
Principles and Applications”. She has published over 50 peer-reviewed manuscripts and
more than 10 book chapters.


Webinar Price ($289)
Click here to buy it

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