Short Course - Thermal Processing
This two-day course will take place face-to-face in UCC on 20 and 21 November. This year for the first time, and due to popular demand, participants will have a choice to attend the course in UCC, or to register for the Online event, as the course will be broadcast live.
The course covers a variety of topics necessary for those involved in formulating, developing, commercialising, manufacturing and troubleshooting any thermally-processed nutritional dairy-based beverages such as UHT milk, ESL milk, clinical or sports nutrition products, infant formula, enriched milks, flavoured milks, cream liqueurs and elderly nutrition products.
Who should attend?
R&D, NPD, Operations, Technical, QA, QC personnel involved in formulating, developing, commercialising, manufacturing and troubleshooting any thermally-processed nutritional dairy-based beverages, such as UHT milk, ESL milk, clinical or sports nutrition products, infant formula, enriched milks, flavoured milks, cream liqueurs and elderly nutrition products.
- Raw Milk Quality and Fitness for Heat Treatment
- Thermal Processes Overview
- UHT Processing Technologies
- UHT Plant Engineering & Process Conditions
- UHT Product Stability
- Changes in UHT Products during Storage
- Alternative / Non-Thermal Unit Processing Operations
- Nutrient Stability during Thermal Processing
- Pilot Plant and Laboratory Practical Sessions
Benefits of attendance / what will you learn?
- Update on the underpinning science for heat treatment of milk
- Enhanced understanding of the chemistry, microbiology, enzymology and physical processes taking place when dairy-based products are heated and stored.
- Applied theoretical learning in a laboratory and pilot plant environment
- Exposure to latest developments in nutritional product formulation science & technology
- Assistance in obtaining more consistent quality and more reliable long-term storage
- Perspectives from UK and global UHT operations
- Knowledge-exchange with a leading academic and industry consultant
- Awareness of state of the art in accelerated physical stability testing approaches
Dr Mike Lewis has over 38 years of experience as a Lecturer and Senior Lecturer at the University of Reading in the School of Chemistry, Food and Pharmacy, having graduated from Birmingham University with BSc, MSc (Biol. Sci.) and PhD degrees in Chemical Engineering. During this time, Mike taught on various topics including physical properties of foods, food processing operations, milk and milk processing, heat treatment, evaporation, drying and membranes. Mike's research activities have covered a wide range of topics but have recently focused on minerals in milk and their interactions with proteins. Stability aspects that have been studied include ethanol stability, heat coagulation, involving heat coagulation times, stability to in-container sterilization, UHT sterilization, involving fouling of heat exchangers and deposit formation and fouling of UF membranes. Mike is a regular referee for several journals: Food Chemistry, International Dairy Journal, Journal of Dairy Science, Journal of Dairy Research, Journal of Food Engineering, the International Journal of Dairy Technology and Dairy Science and Technology. Mike has an excellent publication record with over 80 refereed papers and over 20 book chapters.
Professor Seamus O'Mahony is a Lecturer in Food Science at University College Cork (UCC), Ireland since 2010. He previously worked in a number of industrial research and development positions with Wyeth and Pfizer Nutrition (now Nestle) specialising in the development of infant nutritional products for 5 years. He currently has a large research group at UCC working in the area of food ingredients, structure and functionality, with a focus on dairy applications and is the leader of Pillar 2 (Next Generation Dairy Processing Science and Technology) in the recently-established Dairy Processing Technology Centre. Dr O’Mahony contributes strongly to development and delivery of technical training courses for the Irish and international dairy, ingredients and nutrition sectors.
Professor Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork, Ireland. His research concerns the chemistry and processing of milk and dairy products and he has published over 200 research papers, review articles and book chapters. He has been an Editor of the International Dairy Journal since 2005 and in July 2009 received the Danisco International Dairy Science award from the American Dairy Science Association for his contributions to research in dairy science and technology.
The cost of the course is €650
Click here to register for this course.
For further details contact:
Special Projects Manager
Food Industry Training Unit
School of Food and Nutritional Sciences College of Science,
Engineering and Food Science,
University College Cork
Other relevant courses
Other courses which may be of interest to you are:
- Food Process Engineering
- Food Safety and Quality Audits - A Practical Approach
- Cheese Science and Technology
- Ice-cream Science and Technology