Department of Food and Nutritional Sciences

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.)

Max capacity of attendees is 16.