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Webinar Description
Thermal processing is one of the most widely used unit operations food businesses employ to preserve and ensure the safety of food through microbial destruction.
It is frequently employed in the food industry as a Critical Control Point but there are many different methods and combinations it can be done to varying effects, not just on the length of preservation, but also on the sensory and nutrient quality of the treated product.
This webinar will take a focused look at the different options available to food businesses while assessing the positives and negatives of each, not just in terms of practicality but also feasibility.
It is frequently employed in the food industry as a Critical Control Point but there are many different methods and combinations it can be done to varying effects, not just on the length of preservation, but also on the sensory and nutrient quality of the treated product.
This webinar will take a focused look at the different options available to food businesses while assessing the positives and negatives of each, not just in terms of practicality but also feasibility.
Cost of Attendance: $Free
Webinar Presenter
Speaker Bio:
George Howlett is the co-founder and CEO of Safefood 360°. Prior to this, George gained two decades of experience in different areas of food safety as a technologist, quality manager, auditor, and consultant. George also lectures on the Masters in Food Safety Management program at the Dublin Institute of Technology.
George Howlett is the co-founder and CEO of Safefood 360°. Prior to this, George gained two decades of experience in different areas of food safety as a technologist, quality manager, auditor, and consultant. George also lectures on the Masters in Food Safety Management program at the Dublin Institute of Technology.
George Howlett
CEO
Safefood 360°
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