Department of Food and Nutritional Sciences

The cost is £650 for the 3-day course; or £870 for the 4-day option, which includes an additional day for formulating and producing your own product in the pilot plan. In addition to the theoretical sessions, delegates will get hands-on experience of manufacturing techniques using the extensive pilot plant facilities within the Department of Food and Nutritional Sciences. Equipment is available for both batch and continuous ice cream making.

12/01/2027–14/01/2027 (3-day option)

12/01/2026–15/01/2026 (4-day option)

This intensive three-day Thermal Processing Course provides a comprehensive understanding of both continuous (pasteurisation and UHT) and in-container (retort) thermal processing technologies. Day one focuses on the theoretical foundations of heat transfer, microbial inactivation, and process design, complemented by a guided tour of the pilot plant. Days two and three combine theory with extensive hands-on practical sessions, where participants will operate pilot-scale equipment for both continuous and batch processing.

Course Fee:

•           £1,600 – Participants from established companies

•           £1,200 – Participants from academic institutions and start-ups

(Fee includes all course materials, refreshments, PPE, and a certificate of completion.)