The microbiology of chilled food safety: seminar

The quality, shelf life and safety of chilled foods are affected by parameters such as ingredients, processing, storage and handling. Learn all about this category at the ‘Chilling out with food safety’ seminar at the CSIRO’s Food Innovation Centre in Werribee on Wednesday, 4 March.

The seminar provides an opportunity for Australia’s food companies to understand the microbiology of chilled foods and learn how new processing technologies such as high pressure processing (HPP), pulsed electric field (PEF), ultrasonics and microwave technology can add value and enhance the quality, shelf life and safety of chilled foods.

The program outline includes:

• Chilled food microbiology - what do you need to think about and why?
• Technologies offering opportunities for innovation in chilled foods - thermal vs non-thermal processing.
• Challenges with Listeria in the processing environment.
• Process cost modelling - does the benefit of an alternate process outweigh the cost?

Attendees will also have the opportunity to tour the CSIRO Food Innovation Centre’s processing facility.

The seminar is suitable for product development managers, microbiologists, food safety managers, technical managers, food processing engineers, quality assurance managers, entrepreneurial investors, retailers, food service managers and innovation managers in the food production and manufacturing industries.

To RSVP or enquire, phone 1300 363 400 or email enquiries@csiro.au.

The CSIRO may also run the event in Sydney and Brisbane, depending on interest. Expressions of interest should be sent to enquiries@csiro.au.