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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Fresh Juices--Technological Trends
(Webinar length:  1 hr 22 min)

Overview:

This webinar will focus on the review of recently emerged and emerging technological trends
with a potential to improve safety, extend shelf-life and maintain health-promoting components
of juices. The efficiency of new technological treatments against pathogenic organisms and
their effects on essential nutrients and quality parameters will be discussed for a variety of
new juice products. The juice HACCP requirements will be highlighted for a new process
validation.

For products such as juices, juice beverages, or smoothies, minimal processing non-thermal
techniques are expected to be used to retain fresh physical, chemical and nutritional
characteristics with extended refrigerated shelf-life. Traditional heat pasteurization can
destroy essential vitamins, enzymes or antioxidants. Among new processing technologies at
least six processing solutions showed potential for juice treatment. These include hydrostatic
and hydrodynamic pressure, microfiltration, pulsed electric fields, ultraviolet light and pulsed
light.

Learning objectives:

Learn about a number of new technologies, their pros and cons for treatment of fresh juice
products: high hydrostatic pressure (HPP), pressure homogenization (HDP), pulse electric
fields (PEF), microfiltration, ultraviolet (UV) and pulsed light (PL)
Understand the critical process parameters for each technology that are essential for process
validation to meet juice HACCP requirements
Learn about commercial applications of new technologies
Understand effects of new treatments on pathogens reduction, shelf-life extension and
essential health-promoting compounds of juices

Who would benefit:

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 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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