Workshop: Low Temperature Pasteurisation Treatments for Beverages and other Liquids

Where: The FoodBowl, 28 Verrisimo Drive, Mangere, Auckland

Date: Thursday 15th August

Time: 9.00am to 12.30pm

Morning tea at 10.30am

Price: $250 plus GST. Early Bird : $175 plus GST before August 2nd 2024

What we will cover:

There have been multiple recent advances in the development of innovative low temperature pasteurisation techniques for liquids and beverages that improve quality and energy efficiencies. These new techniques can maximise nutrition and reduce the need for costly heating and cooling of liquid streams. They can also help with the development of innovative new products.

In this workshop we will cover the theory and practice of the following non-thermal pasteurisation technologies:

Raslysation: UV treatment from Lyras which extends the shelf life of liquids and reduces microbial loading.
HPP: High Pressure Processing to extend shelf life in beverages
PEF: Pulsed electric field – use of high voltage to achieve microbial inactivation.
Velcorin: processing aid for antimicrobial stabilization of beverages
Other technologies - ultra high pressure homogenization, sterile filtration, bactofuge, irradiation.

Attendees will learn the principles of each technology and view machinery in-situ at The FoodBowl.

This workshop is ideal for food industry professionals looking to gain an insight into the opportunities and benefits provided by these technologies.

The FoodBowl is grateful for the support of The New Zealand Beverage Council, our speakers and to our sponsors Hiperbaric.

Presenters:

Alasdair Baxter (The FoodBowl) - MC

Kris Tong (Foodscope) - High Pressure Processing

Lily Liu (TLL Food Technology) - Pulsed Electric Field

Robby Iremonger (Lyras) - Raslysation UV treatment

Scott Petersen (Victus) - Velcorin

Jolin Morel (Callaghan Innovation): Other technologies