Health Benefits of Dairy Proteins Package Webcast

- Available
Valid from: April 16, 2014 11:00AM - April 16, 2014 12:30PM

High Pressure Processing (HPP) is a leading nonthermal technology that is used commercially to retain freshness and natural tastes, extend shelf life and improve food safety of meats, fruits and vegetables, juices, and seafood. Pressure-treatment helps the processors to prepare foods using ingredients that consumers can recognize and understand. Companies such as Avure Technologies Inc. (U.S.) and Hiperbaric (Spain) are leaders in the HPP equipment market, and companies such as Hormel food corporation (U.S.), Esteban Espuna SA (Spain), and several others commercialize their product range with this technology. U.S. as the largest manufatuerer and consumer of HPP products in North America. The HPP equipment market value is projected to grow at a CAGR of 24%. Therefore, with public concern over Food Safety from unintentional and intentional contamination growing, recent advances in Nonthermal processing technologies and their applications, implementation, and commercialization have provided leading sources of innovation for ensuring Food Safety, while retaining food quality and acceptance that have been a winning formula for consumer’s in today’s marketplace. This Webcast will provide a broad audience of Food Scientists and Technologists with the fundamentals of HPP and its applications in inactivating resistant bacterial spores via Pressure-assisted thermal processing (PATP), which involves elevated pressures (400-600 MPa) and temperatures (90-120 °C) to produce commercially sterile shelf-stable low-acid foods. Military applications include inactivating Listeria monocytogenes and bacterial spores. And the growing prominence of HPP products in today’s commercial marketplace for Pasteurizing food products will be demonstrated with the latest commercial products (ready-to-eat meats, seafood, RTE meals, etc) that rely on HPP to eliminate L. monocytogenes using the most modern HPP equipment (500-Liter) and novel validation studies. As HPP is rapidly becoming a leading tool for Food Safety and Food Quality, this webcast will familiarize attendees with the implementation of these technologies in processing plants and establishing Critical Control Points and managing hazards from intentional and unintentional contamination in today’s evolving regulatory environment.
Learning Objectives:
1. Attendees of this Webcast will gain a thorough understanding of the latest breakthroughs in the Nonthermal technology of High Pressure Processing, which is presently growing rapidly in the commercial marketplace and in its applications, and their relevance to Food Safety and sustainability to protect the environment
2. This Webcast will provide attendees with compelling applications of the latest innovations in HPP that are at different stages in the progression from laboratory research to development to commercialization, and based on sound scientific principles
3. This Webcast will provide attendees with up-to-date information on food pasteurization and sterilization by high pressure processing including bacterial spore decontamination, Listeria monocytogenes inactivation, Predictive modeling, commercial products and Validation Studies/Challenge Tests, and establishing Critical Control Points in processing plants using HPP in today's changing regulatory environment
4. Attendees will have access to and interact with world-leading professionals knowledgeable of the nuts & bolts and commercial potential of HPP technology

List Price:$145.00
Member Price:$95.00

The following items are included when the item is purchased.
Health Benefits of Dairy Proteins Live Webcast

This webcast will be beneficial to all categories of participants as it will cover health and wellness aspects of dairy ingredients, specifically dairy proteins. There will be a discussion around individual milk protein, their manufacturing and application in various food products.


Health Benefits of Dairy Proteins On-Demand Webcast This webcast will be beneficial to all categories of participants as it will cover health and wellness aspects of dairy ingredients, specifically dairy proteins.


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