Course Catalog

From Kitchen to Plant: Industrial Production of Processed Food Products

This two-day program provides an overview of the basic principles involved in the production of food products. This course is intended for individuals who are new to the field and are seeking a fundamental understanding of the technologies and practices involved in the manufacture of processed food products.

The initial portion on the course focuses on activities involved in development of food products, touching on the issues of raw material functionality and the unit operations involved in proto-typing a satisfactory product. In addition this section covers the issues faced when translating a food ?recipe? into a product for production. The second portion focuses on the practical application of chemical engineering processes to transfer products from the bench through pilot scale into production.

Course Details

Key Topics

  • The roles of different types of raw materials in food production and performance
  • Determining the product platform matrix and identity materials
  • Comparison and conversion of recipes and formulas
  • Kitchen to plant process conversions
  • Evaluation of heating/cooling options
  • Basic mixing and solids incorporation
  • Food kinetics
  • Identification of ?food-grade? equipment
  • Basic pasteurization and sterilization (unsteady state heat transfer)

Information

This two-day program provides an overview of the basic principles involved in the production of food products. This course is intended for individuals who are new to the field and are seeking a fundamental understanding of the technologies and practices involved in the manufacture of processed food products.

The initial portion on the course focuses on activities involved in development of food products, touching on the issues of raw material functionality and the unit operations involved in proto-typing a satisfactory product. In addition this section covers the issues faced when translating a food ?recipe? into a product for production. The second portion focuses on the practical application of chemical engineering processes to transfer products from the bench through pilot scale into production.

Who Should Attend

This course is intended for individuals who have1-5 years in the food or related industries and are seeking a more detailed understanding of the technologies and practices involved in the processing of food products. These professionals would be in industrial vs. academic positions and could work in any environment. The information is targeted for experienced chemists, engineers or other technical specialists working outside the food and related industries.

Benefits

  • Understand the relationship and impact of raw materials on food production
  • Identify different mechanisms to develop food characteristics (taste, texture, aroma, etc.
  • Be able to determine the process path for different food products
  • Understand basic non-newtonian food mixing
  • Develop heating/cooling application data and select equipment for food applications
  • Exposure to basic pasteurization and sterilization

Agenda

Functions of Food Ingredients

  • Proteins
  • Carbohydrates
  • Fats (lipids)
  • Processing aids
  • Water

Recipe Conversion

  • Units Used
  • Creating Product Families
  • Kitchen Processes
  • Maintaining Functionality

Proto-type Development

  • Determining the Need for Unit Operations
  • Culinology Technology
  • Scale-down of existing systems

Food Heating and Cooling

  • Thermal Properties of Food Products
  • Kettle Processes
  • Heat Exchangers
  • Chilling
  • Moisture Balance Implications

Food Mixing

  • Objectives in Blending
  • Use of Thickeners
  • Solid Phase Mixing
  • Fluid Phase Mixing

Food Drying

  • Air Dryers
  • Fryers
  • Ovens and Baking
  • Phase Changes and Flavor Development

Food Grade Equipment

  • Piping and Pumps
  • Unit Operation Equipment
  • Plant Systems (utilities)

Pasteurization and Sterilization

  • Microbiological Kill Requirements
  • HACCP Plans
  • Pasteurizers and Retorts
  • Aseptic and Hot Fill
  • Freezing
  • New Treatment Options

Summary and Reference List

Course Locations

Date

TBA

Check-in opens at 7:30 a.m. on the first day of the course.

Course runs from 8:30 a.m. to 5:00 p.m. each day.

Register Via Mail

Venue

Location - TBA

The course fee includes a course binder and a continental breakfast each day.

Five for Four! Register five people for one course, one person for five courses, or any combination in between and your fifth registration is free. Note: This discount is only available if you register by fax or mail and mention this discount. May not be combined with any other offer.


Pricing
  Member Non-Member
Advanced $1,695 $1,495
Standard $1,895 $2,095

About the Instructor

  • Barry M. Weinstein

    is the President of Barry M. Weinstein & Associates, a consulting firm providing project management, product development, process engineering, and statistical quality control support for the food and personal care product industries.