This webcast was supported by IFT's Nonthermal Processing Division
This webcast provides a broad audience of Food Scientists and Technologists with the fundamentals of HPP and its applications in inactivating resistant bacterial spores via Pressure-assisted thermal processing (PATP) and temperatures to produce commercially sterile shelf-stable low-acid foods. Attendees will be familiarized with the implementation of these technologies in processing plants and establishing Critical Control Points and managing hazards from intentional and unintentional contamination in today’s evolving regulatory environment.
Speakers:
V.M. Balasubramanian
Chris Doona
Carole Tonello
Length: 90 minutes
Contact Hours: 1.50
Date Recorded: April 14, 2014
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
This webcast was supported by IFT's Nonthermal Processing Division
This webcast provides a broad audience of Food Scientists and Technologists with the fundamentals of HPP and its applications in inactivating resistant bacterial spores via Pressure-assisted thermal processing (PATP) and temperatures to produce commercially sterile shelf-stable low-acid foods. Attendees will be familiarized with the implementation of these technologies in processing plants and establishing Critical Control Points and managing hazards from intentional and unintentional contamination in today’s evolving regulatory environment.
Speakers:
V.M. Balasubramanian
Chris Doona
Carole Tonello
Length: 90 minutes
Contact Hours: 1.50
Date Recorded: April 14, 2014
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
