HTST Pasteurization Workshop August 14-15, 2019 Fresno State University, Fresno, CA
Overview:
This two-day Pasteurization Workshop gives participants an overview of the concepts of pasteurization including the time, temperature and pressure relationships of the system. This course covers the individual component’s design and function, fail-safe features, regulatory requirements, sanitation considerations and system integrity issues.Why You Should Attend:
Our workshop in High Temperature Short Time (HTST) Pasteurization will teach you:- Basic Dairy chemistry and microbiology as it relates to pasteurization
- History of pasteurization and common methods of pasteurization
- The theory and function of an HTST system and its individual components
- Legal controls and their requirements.
- HACCP & Food Safety criteria relating to the Critical Control Point
- Sanitation basics and cleaning of an HTST system
- Auxiliary equipment including homogenization and separation
Registration Fee (includes parking pass, course materials, am/pm snacks, lunch):
- $750 per person*;
- $100 discount if two or more attendees register from the same plant;
- Sign up deadline is July 31, 2019 (*After the deadline, the rate is $800 per person)
- Register online (coming soon)
- Registration brochure (coming soon)
- Registration form (coming soon)
Who Should Attend:
- Individuals in Quality Control/Food Safety
- Operations Management/Plant Superintendents
- HTST Operators | Plant Engineers
- Dairy Consultants
- Individuals with Food Safety oversight and responsibility
Instructors
- Chuck Yarris - Quality & Food Safety Director, Dairy Learning Center
- Dr. Steven Pao, Department of Food Science and Nutrition, Fresno State University
- Dr. Erin Dormedy, Department of Food Science and Nutrition, Fresno State University
- Dr. Carmen Lincon-Cano, Department of Food Science and Nutrition, Fresno State University
- Plus Regional/Local Equipment Specialists
For more information, call Susan Pheasant at 559.278.4405 or email spheasant@csufresno.edu