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CfPA - The Center for Professional Advancement, 90 Minute Accredited Online Training
July 7, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Who Should Attend
This online training will benefit professionals in the following industries: food, beverage, ingredient and packaging.
Possible job functions include: engineers, food scientists, managers, plant operations, supervisors, quality personnel.
In departments such as: research, manufacturing, quality, product development, and engineering. Description
Juices from fruits and vegetables, and beverages based on juices are increasingly popular because of their perceived health benefits. This 90- minute accredited training course enables professionals new to the industry, or experienced in foods but new to juices, to understand the raw materials, processes, packages and common issues involved in manufacturing juices. As a result of the course, participants should understand the options available and why operations are conducted as they are.
Module 1: Raw Materials
• Fruits: Citrus, Grapes, Tree fruit
• Vegetables: Tomato, Carrot, Other
• Concentrates: Citrus, Apple, Grape, Vegetable, Tomato
paste
• Other ingredients: Sugar, Other sweetener, Acids,
Nutrients, Pulp
Module 2: Processes
• Extraction: Citrus, Presses
• Preservation: Hot fill, Aseptic, Pasteurization, Canning
• HACCP: FDA guidance, Principles, CCP for juice
Module 3: Packaging and Common Issues
• Materials: Plastic, Glass, Paperboard, Metal
• Issues for juices: Flavor, Color, Sedimentation, Clarity
Question and Answer Session
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Organized by:
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CfPA - The Center for Professional Advancement |
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Invited Speakers:
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Dr. J. Peter Clark, Process Engineer and Consultant to the Food Industry
Dr. J. Peter Clark has over forty years experience in the food industry in consulting, research, academia and government service. He is the author of Practical Design, Construction and Operation of Food Facilities and of Case Studies in Food Engineering: Learning from Experience. He is a consulting food engineer in Oak Park, IL and Contributing Editor of Food Technology with a monthly column on processing since 2002. Dr. Clark is a Fellow of both IFT and AIChE and a registered professional engineer in Virginia and Illinois. He has consulted on juices for Tropicana, Pepsico, Campbell's Soup, Welch's, Vegetable Juices, Inc., and 18 manufacturers in Egypt.
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Deadline for Abstracts:
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n/a
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Registration:
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Please click here for registration information.
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E-mail:
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sberg@cfpa.com
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