HARMONIZATION OF STANDARDS IN THERMAL PROCESSING
October 27, 28, 29, 2009 - PORTO, PORTUGAL
Technical Program
(click on highlighted titles for
abstract)
Conference Program Chair: Gary Tucker, Campden BRI
Tuesday, October 27, 2009
7:30 Registration & Refreshments
8:15 Welcome & Introduction
Gary Tucker, Campden BRI
Ian Britt, IFTPS
8:30 Using Biological Indicator Units to determine process lethality
Rosanne
Batema, Mead Johnson Nutrition
9:15 Accommodating differences in regulatory requirements between
US and other
countries
Margo Pidgeon, PepsiCo
10:00 Refreshment Break
10:30 IFTPS
Protocols Application in thermal process
validation
TBA, CNTA - General Mills Spain
11:15 Tomato processing
Bernd Elhaus,
Nestlé Product Technology Centre Konolfingen
12:00 Lunch
1:00 Predicting splashing and sloshing during container filling
Phil James,
University of Plymouth
1:45 Reel & spiral process issues: rotation, can orientation and
simulation
Tim Fenton, Premier Foods
2:30 Refreshment Break
3:00 Technical Committee Meetings
5:00 Reception and Suppliers’ Exhibits
Wednesday, October 28, 2009
8:00 Refreshments
8:25 Welcome
8:30 Advances in TTI technologies
Gary Tucker, Campden BRI
9:15 Monitoring of continuous heat treatments by means of
biosensors (TTIs)
M. Chiquirrin, CNTA-Laboratorio del Ebro
10:00 Refreshment Break
10:30 Heating foods - Integrating quality and safety in thermal
processes
Mafalda Quintas,
Teresa
Brandão & Cristina
L.M. Silva
School of Biotechnology, Catholic University of Portugal
11:15 Reduction
of can material thickness - consequences related to can
pressure and potential deformations
Grzegorz
Rogala, Unilever
12:00 Lunch
1:00 Heating mechanisms in Shaka processing
Dagbjørn Skipnes,
Nofima Norconserv AS
1:45 Energy saving strategies for batch retorts
Richard Walden, Zinetec Ltd
2:30 Refreshment Break
3:00 Industrial applications of the
Ellab TrackSense Sky
transmitting system
Geoff Shaw, Ellab UK Limited
3:45 Solution to flexible retorting by JBT FoodTech
Marc Vandenberghe, JBT FoodTech
4:30 Adjourn for the day
Thursday, October 29, 2009
8:00 Refreshments
8:25 Welcome
8:30 Risk assessment approaches to setting thermal processes in
food manufacture
Andy
Davies, HJ Heinz Co Ltd
9:15 Product and process profiling - the role of microbiology
Derek Freeman, DFMicro
10:00 Refreshment Break
10:30 High frequency heating
Thomas
Pfeiffer,
Fraunhofer Institut Verfahrenstechnik und
Verpackung
11:15 IFTPS and IFTPS guidance documents
Ian Britt,
IFTPS
12:00 Adjourn
Location and Lodging
The conference will be held at the Mercure Porto Centro Hotel, Praça
da Batalha, 116,
4049-028 Porto,
Tel: 00351.22.204.33.00
Fax: 00351.22.204.34.99
E-mail: h1975@accor.com
The hotel has set aside a block of rooms at the rate of 80 € single, 90 €
double including a buffet breakfast. Make your room reservations directly with
the
hotel and please identify your attendance at the IFTPS
event. Guarantee
your reservations in order to be assured of the lower room rate.
Conference Dress: Business casual
Suppliers Exhibit
Limited tabletop display space will be available for suppliers during the
conference reception from 5 to 7 PM on Tuesday October 27. For more information
please email info@iftps.org or call 519 824 6774.
Registration and Fees
The conference registration fee provides refreshments and lunches, complimentary
refreshments at the reception and all conference materials. Cost
of the hotel accommodations and other meals are not included. All payments
are in US dollars.
Members $475.00
Non-members-$525.00
Student Members-$100.00
Student Non-members-$125.00
Guest Lunch and Reception Tickets
Tickets for spouses and guests attending lunches or the reception will be
available at a charge of $20.00 per event.
Online Payment
Based on the options above, please enter the amount you wish charged to your
American Express, Visa or Mastercard account and press submit. You will be
taken to a secure site where the remainder of your personal information for
the transaction will be taken securely.
After transferring to the secure payment site, please make sure the first
and last name entered are the names of the CARDHOLDER and that the billing
address is the same as where the statement is mailed or the card will be rejected.
Payment by Fax or Mail
Please download and submit registration
form
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