39th Annual Meeting – 2020

IFTPS 2020 Conference: March 3 – 5, 2020

Drury Plaza Hotel San Antonio Riverwalk

Riverwalk San Antonio

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Please note that the 2020 conference will continue with the new 3 day format we started last year, running from Tuesday through Thursday.

RESPONSIBILITIES OF THERMAL PROCESSING SPECIALISTS

Tuesday, March 3, 2020

  • 7:30 – Registration & Refreshments
  • 8:10 – Welcome & Introduction
    Ian Britt, Executive Director
    Karen Brown, JBT FoodTech – Conference Program Facilitator
Session 1: Current Topics in Thermal Processing

Session Chair: Abdullatif Tay, PepsiCo

  • 8:30 – Institute Lecture: Do Microorganisms rule “our” world?
    Margarita Gomez, Ocean Spray Cranberries Inc.
  • 9:15 – Process Simulation, Modelling and Applications in Process Validation
    Lei Zhou, PepsiCo
  • 10:00 – Refreshment Break
  • 10:30 – Acid/Acidified Foods an Industry Perspective
    David Bresnahan, Bresnahan TPC
  • 11:15 – Review of Programmable Multi-cookers Claiming Canning Capabilities: the Good, the Bad, and the Ugly
    Dave French, Aardvark Consulting

    Electronic multi-cookers are abundant in the consumer marketplace. Consisting of electric heating elements and a separate cooking pot, they typically have several programmed cooking modes, and may have pressure-cooking capability. Several electronic multi-cookers are claimed to be suitable for canning low-acid foods, but non-proprietary thermal process test results are lacking.  This work studied the heating characteristics of several electronic pressure canners and evaluated heat penetration data. All models tested had thermal process design flaws, and several delivered “sub-Bot” lethalities when canning test materials. One model showed promise in its ability to deliver consistently safe thermal processes, but thorough testing, including recipe development, would be necessary to validate this model
  • 12:00 – Lunch

Session 2: Microbiology

Session Chair: Yuqian Lou, PepsiCo North America Beverage

  • 1:00 – Thermal Inactivation of Pathogens in Low Moisture Foods: Influence of Water Activity on D and z Values
    Juming Tang, Washington State University
  • 1:45 – Microbial considerations upstream of the thermal process of low acid food manufacturing
    Stephanie Nguyen, Conagra Brands
  • 2:30 – Refreshment Break
  • 3:00 – Pulsed Light Inactivation of Vegetative and Spore Forming Bacteria
    Swamy Ramaswamy,. McGill University
  • 3:45 – Emerging Food Safety Issues: Coffee and Tea Beverages
    Erdogan Ceylan, Merieux Nutrisciences
  • 4:30 – Adjourn
  • 5:30 – Reception and Suppliers’ Exhibits

Wednesday, March 4, 2020

  • 7:15 – Technical Committee Meetings
Session 3: Aseptic Processing

Session Chair: Corpus Perez III, RB

  • 8:30 – Aseptic Zone Sterilization – Average? Worst Case?
    Douglas Bremner, DWC FoodTech Pty. Ltd.

    Sterilisation of the aseptic zone in UHT systems used for the manufacture of low-acid foods is a critical operation that can affect delivery of commercially sterile products and management of food safety risks. The Food Safety Objective (FSO) of the sterilisation process delivered to low-acid foods in the hot hold tube of UHT systems relates to the survival of the hardest-to-kill pathogen Clostridium botulinum. Although these FSOs are well documented and controlled (i.e. the 12D kill yielding levels of survival of ? 1 in 1012), the same level of rigor is rarely applied to other aspects of aseptic processing.  This shortcoming is evident in the sterilisation of the aseptic zone (including packaging) and demonstration of satisfactory performance of the aseptic system via sterility testing.  An important function of the validation of UHT-aseptic systems as defined by CODEX is “obtaining evidence that a control measure or combination of control measures, if properly implemented, is capable of controlling the hazard to a specified outcome”. Using the FSO approach and applying it specifically to aseptic zone sterilisation, this presentation will illustrate methods for “obtaining evidence” that the sterilisation process has been able to achieve a required FSO and “specified outcomes”. Additionally, because the aseptic zone can be geometrically complex, difficulties frequently arise when determining the true “worst-case” location when validating the aseptic zone sterilisation process.  Drawing on DWC FoodTech’s global experience in the validation of UHT-aseptic systems, examples of validation techniques will be presented as well as methods used for establishing true “worst-case” conditions.
  • 9:15 – Selection and Determination of Fo Values
    Khalid Abdelrahim, Nestle USA
  • 10:00 – Refreshment Break
  • 10:30 – Processing time length extension considerations
    Steven Stiefel, The Coca-Cola Company
  • 11:15 – PCR Testing for Finished products
    Cornelius Berka and Marybeth Karczynski, Biotecon Diagnostics
  • 12:00 – Lunch
Session 4: In-Container Sterilization

Session Chair: Scott Cabes, TechniCAL

  • 1:00 – Case Studies: Near Misses or Failures in Process Delivery
    Scott Whiteside, Clemson University
  • 1:45 – Updating Process Source Documentation When Product Formulae Change
    Ram Pandit, Nestle
  • 2:30 – Refreshment Break
  • 3:00 – Ball Formula & General Methods: Historical Perspectives and Proper Uses
    Nick Stoforos, Agricultural University of Athens
  • 3:45 – Ball Widget Cans: Is Product Entrapped in the Widget Insulated from the Thermal Process?
    Scott Cabes, TechniCAL
  • 4:30 – Adjourn

Thursday, March 5, 2020

7:45 – Technical Committee Meetings

Session 5: Annual General Meeting
  • 9:00 – Annual General Meeting
    Rick Kimball, IFTPS Chairman
  • 10:00 – Technical Committee Reports
  • 10:15 – Refreshment Break
  • 10:45 – Charles R. Stumbo Student Paper Presentation
  • 11:15 – Professional Development Presentation
    Charles Wright, University of Texas at San Antonio
  • 12:00 – Lunch
Session 6: Thermal Processing and Beyond

Session Chair: Nate Anderson, FDA

  • 1:00 – Information Exchange: Answers to Life’s Persistent Questions
    Moderator: Terry Heyliger, Heyliger Consulting
  • 1:45 – Food Safety Objective: What is it? How to apply it?
    Yuqian Lou, PepsiCo North America Beverage
  • 2:30 – Break
  • 3:00 – Current USDA perspectives
    Jonathan Huang, USDA
  • 3:45 – Annual FDA Presentation
    Susan Brecher, FDA
  • 4:30 – Adjourn

Location and Lodging

The conference will be held at:

The Drury Plaza Hotel San Antonio Riverwalk
105 S. St. Mary’s Street,
San Antonio, Texas, 78205
Phone: +1-210-270-7799 // Fax: +1-800-320-8197
Website: www.druryhotels.com

The hotel has set aside a block of rooms at the rate of $149. The cut-off date for discounted rates is Saturday, February 8, 2020.

Please make your room reservations directly with the hotel:

Online: Visit www.druryhotels.com and from the reservation page, enter group number 2373624 when making your booking.

Phone: +1-800-325-0720. Refer to the Group number 2373624.

Conference Dress: Business casual

Registration and Fees

Below are the registration fees for the three-day 2020 conference, based on membership status. You can purchase your registration online below by adding the appropriate one to the shopping cart.

The conference registration fee provides lunch and refreshments, complimentary refreshments at the reception and all conference materials. Cost of the hotel accommodations and other meals are not included. All fees and payments are in US dollars.

Conference Rates

  • Current Full IFTPS Member: US$750
  • Non-IFTPS Attendees: US$845
  • Existing Student Member: US$150

Active Members and Existing Students: You must be logged in to your IFTPS membership account on this site before purchase. Discount is activated at the shopping cart checkout.

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Annual Membership Renewal

Annual membership renewal: US$60

Membership fees are due January 1 of each year. Memberships can be renewed at the same time you register for the conference. Membership purchases are restricted to one purchase per transaction and you should be logged in as an existing member to properly renew your account before checking out.

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Suppliers Exhibit

Limited tabletop display space for conference attendees will be available for suppliers during the conference reception from 5 to 7 PM on March 3, 2020 at a cost of US$500 for conference participants.

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For more information please email ian.britt@iftps.org or call 1-519-824-6774.

Payment by Fax or Mail

Please download the registration form to fax or mail back with payment.
When paying online or offline with a credit card, 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. Not doing this will result in decline of the card