– optimisation of product quality of in-pack thermally processed foods

26th March 2010
Chipping Campden, Gloucestershire

This course takes a practical approach, making extensive use of thermal process modelling and simulation techniques, to illustrate the ways in which thermal process may be designed to achieve the objectives of product safety and optimum quality.

Building on the knowledge gained from 'Thermal Processing - a safe approach', this will be a valuable supplement to past and present delegates of that course.

Further Details
Additional information about this event is available online