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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Innovative Solutions for Food Processing
(Webinar length:  1hr  30 min)

Overview:

A new generation of processing technologies is continuing to emerge globally in food
production. The modern demands for foods that are fresher, more natural or minimally
processed and additive-free are pushing novel processing development. The use of novel
technologies ultimately brings foods with higher quality due to reduced thermal and chemical
abuse, higher safety attributes during extended shelf-life, all being delivered at a reasonable
cost to the consumer. Food safety remains one of the key components that drives the
development of novel technologies as we seek to reduce, control or eliminate foodborne
pathogens from food products and contact surfaces. However, novel processing technologies
are also being used to tailor foods with added or enhanced functional and nutritional values, to
lower the carbon footprint and substantially reduce water volumes used in heat transfer
processes.

There are a total of 31 new processing options available that include advanced thermal and
non-thermal based on the utilization of mechanical, electrical and electromagnetic energy, and
combined approaches. The better-known examples include ultra-high pressure (HPP),
ultraviolet (UV) irradiation, pulsed electric fields, and cold plasma. Performance capabilities
of novel processes differs in terms of the categories of food products that can be treated,
intended applications, microbial efficacy, desired and undesired effects on food composition,
environmental impact and process economics.

This lecture will review novel processing technologies commercially available in food
production and technologies-in-development in terms of their benefits, applications for
different groups of products, level of technologies readiness and analysis of research gaps
and process economics. The focus will be made on the discussion of the necessary
development steps to be made in order to establish and validate a new process
simultaneously addressing critical safety and quality issues and meeting international
regulatory approvals. Future trends, analysis of microbiological and chemical safety issues
will be presented.

Learning objectives:

Learn about novel technologies, thermal and non-thermal, their benefits and applications
Understand the role of novel technologies to address critical safety issues and quality
improvements for different food categories
Understand how to evaluate the level of technology readiness
Learn about risk evaluation and regulatory approvals

Who would benefit:

QA and QC 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 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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