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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Milk Treatment Technologies
For Distribution and Storage

(Webinar Length:  1hr 12min)

Overview:

The thermal treatment of milk has been historically used in the dairy industry and continues to
be a very effective public safety measure.  Demands for longer shelf-life and broader
distribution have resulted in the concept of Extended Shelf Life  (“ESL”) milk.  However, there
is no clear definition of ESL milk and the methods that can be used to produce it.  
Milk distribution in raw, refrigerated, or shelf-stable categories differs greatly around the
world. There is continuing interest in the development of alternative technological solutions for
milk processing to improve its microbiological and nutritional quality and interest in ESL milk.

We will review the traditional thermal treatments of milk such as thermisation, pasteurization,
sterilization and ESL processes, their respective microbial efficacy, and the available
commercial equipment.  We will then discuss the alternative non-thermal technologies such as
pressure-based processes, ultraviolet light, microfiltration, and other newer technologies that
are currently available or under development.

Learning Objectives:

Understand the existing thermal processes of milk preservation  
Understand the benefits of emerging non-thermal technologies
Become familiar with both the available and new equipment under development  

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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