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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
UV Light Processing of Fluid Foods & Beverages
Improving Safety & Quality with Cost Savings
(Webinar length:  1hr 32m)

Overview:

Ultraviolet (UV) light technology has been taking its niche for processing fluid foods, drinks
and beverages.  The main interest in UV light includes its application as a preservation
method for juice, wine and beer products, milk and dairy beverages, liquid eggs  and variety
of other soft drink or heat sensible fluids to control microbial safety or to extend shelf-life. The
key drivers for  UV technology traditionally have been its non-thermal and non-chemical
character that allows for a safe product with excellent quality with an eye on existing regulatory
approvals from the US FDA and Health Canada. Innovative research of UV light for fluid
processing applications has grown worldwide aiming to overcome challenges of high UV light
absorption and improve the efficacy of treatment.  

This webinar will describe the state of the art of UV light technology for the treatment of fluid
foods and beverages as an adjunct to pasteurization. The analysis of the existing UV light
processing systems for opaque fluids treatment will be presented as well as the results of
evaluations of energy consumption and comparison with heat and other treatments. The
current regulatory status in the United States and Canada will be addressed as well as cost
saving opportunities to facilitate the technology transfer for commercialization.

Learning Objectives :

Understand the fundamentals of UV light generation, transmission and absorption for
treatment of fluid foods, critical process parameters
Learn about available UV processing systems, their applications and efficacy
Understand existing regulatory approvals and their requirements
Learn  about energy efficiency of UV light technology, cost saving opportunities

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. Tatiana Koutchma

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

She 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.

She is a graduate of Moscow State University of Food Production. 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.

She 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..


Webinar Price ($289)
Click here to buy it

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