The Advanced Process Technologies course will be conducted April 4-5, 2005
at the International House, in Davis, California.
This course is designed for BS level food scientists, engineers,
biochemists and microbiologists currently working in the food industry,
and for representatives from management considering an alternative to
traditional thermal processing technologies. In addition, the course will
be of interest to government officials, process authorities and
researchers who are trying to evaluate the benefits of these new
technologies, and how the determination of lethality may be achieved.
The Course begins with a review of consumer demands, and the reasons
behind the search for advanced process technologies which may result in
more fresh-like quality attributes in fruit, vegetable, meat, seafood and
dairy products.
Basic principles of thermal and nonthermal processing will be reviewed, as
well as the microbiological and quality aspects of various processes.
Principles, advantages and disadvantages and cost of specific thermal and
nonthermal processes (i.e., thermal, ohmic, microwave and high frequency,
pulsed UV, high pressure and, pulsed electric field processing) will be
described in detail by experts in the field. Legal and regulatory
requirements will be discussed, and the steps toward making a decision to
initiate an advanced process will be outlined.
A cadre of national speakers includes:
- V.M. Balasubramaniam, Asst. Professor of Food Safety Engineering, Ohio
State University
- Diane M. Barrett, Fruit & Vegetable Products Specialist, UC Davis
- Christine Bruhn, Director of the Center for Consumer Research,
University of California-Davis
- Dilip Chandarana, Creative Research Management
- Patrick Dunne, US Natick Army Soldier Center
- Dennis Heldman, Heldman Associates
- Manuel Lagunas Solar, Crocker Nuclear Laboratory, UC Davis
- John Larkin, Chief Process Engineering, National Center for Food Safety
and Technology
- Sudhir Sastry, Professor of Food, Agricultural and Biological
Engineering, Ohio State University
- Juming Tang, Professor of Biological Food Systems Engineering,
Washington State University
- Marcia Walker, Vice President of Food Technology & Marketing, Avomex
Inc.
- Ahmed Yousef, Professor of Food Safety, Dept. of Food Science, Ohio
State University
- Howard Zhang, USDA Agricultural Research Station,
Course co-sponsors include: USDA Food Safety Project, Center for Advanced
Processing and Packaging, and UC Davis.
The registration form and additional information is posted on the Seafood
Network Information Center website at:
http://seafood.ucdavis.edu/events/meetings.htm
For further details contact Dr. Diane M. Barrett (Fruit and Vegetable
Products Specialist), UC Davis, Phone: 530/752-4800 E-mail:
dmbarrett@ucdavis.edu
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