THERMOBACTERIOLOGY AND ENGINEERING OF STERILIZATION PROCESSES

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THERMOBACTERIOLOGY AND ENGINEERING OF STERILIZATION PROCESSES

May 16-18, 2018 . Mexico City

FOOD SAFETY INTERNATIONAL NETWORK offers for the first time in Latin America this highly specialized program developed by experts of international recognition CLEMSON UNIVERSITY UNIVERSITY OF MINNESOTA and the United States.

 

OBJECTIVES
This course takes place in three days, aims to:
• Guide the participant understand the basic principles of heat bacteriology that allow you to apply in the development of thermal processing of foods.
• Understand engineering concepts applied in the development of thermal processes commercially sterile or pasteurized food.
• Update the participant on legislation ACIDIFIED FOOD AND LOW ACID under international schemes that gives the FDA (Federal Agency for Food and Drug Administration of the United States) and USDA (United States Department of Agriculture).

 

METHODOLOGY 
The course workshop is offered in three days which includes theoretical and practical sessions with advanced pasteurization equipment, wireless temperature sensors (thermocouples wire), use of fitness Thermocouples heat penetration. Likewise it will be understood and CALSOFT specialized design for thermal and processes data and software for heat penetration exercises apply software.
In this workshop teaching materials created, protected and accepted by Dr. Felix H. Barron (CLEMSON UNIVERSITY) and Dr. Irving J. Pflug (UNIVERSITY OF MINNESOTA) are used. The course is taught using the same methodology as currently provided in the United States by the University of Minnesota, United States.

(Spanish brochure attachment) 

 

PRICE : $1,650  USD + IVA

 


FOOD SAFETY INTERNATIONAL NETWORK  (Latin America).

Tel: 52(33)3122-2304

capacitacion@safefoodnetwork.com


 

 

 


 

 

 





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