Advances in Commercialization of Nonthermal Processing
This course is designed to showcase the principles and commercial applications (actual and potential) of diverse Nonthermal Processing technologies, ranging from the well-known (e.g., high pressure) to the emerging to the nascent. Each topic will include the fundamentals of how the technology works (including unique features and/or limitations) and example(s) of current/potential commercial uses. Academicians and food industry professionals will have opportunities to discuss these new technologies with leading experts and find new ways to implement them in the commercial food industry. Attendees will gain insight and perspective regarding Hazard Analysis Critical Control Point (HACCP) plans as they adopt these groundbreaking technologies, and learn the relevance of these technologies with respect to Food Safety, Nutrition, Sustainability, and Consumer Acceptance.
Course Length: 2 days (July 12-13, 2013)
Faculty Bios (PDF)
You will be able to:
- Understand the latest breakthroughs in nonthermal processing technologies
- Understand technologies and their relevance to food safety
- Learn about public acceptance and the market for nonthermal technologies
- Learn the nuts & bolts of emerging technology
- Food Scientists
- New Product Managers and technologies
- Operations & Production Personnel
- Personnel who interact with R&D
- Product Developers
Learning Level: Beginner/Intermediate
Continuing Education Credits:
- This course qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 14 CH for their participation.
- This course meets requirements for Research Chefs Association Certification Commission guidelines for acceptable continuing education for certification renewal purposes for Certified Research Chefs and Certified Culinary Scientists. Contact RCA for more information.
- IFT is a Continuing Professional Education Accredited Provider (IN141) with the Academy of Nutrition and Dietetics’ Commission on Dietetic Registration. Registered Dietitians and Dietetic Technicians will receive 14 continuing education professional education units for participation in this course.