Comprehensive Food Technology
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THIS 2-DAY COURSE is designed to provide you with practical skills and methodologies necessary to apply the science to food selection, preservation, packaging, distribution and use of safe practices in food processing and preparation. By attending this programme, you will gain a sound understanding of the principles involved in food processing together with the tools required to consistently produce a wide range of high quality products to increasingly discerning domestic and international markets. Comprehensive food technology training is a MUST-ATTENDED EVENT for food scientists and professionals to successfully comply with industry and government specifications and regulations. Depending on the area of specialisation, also food specialists must stay up-to-date on the latest advances in R&D, processing techniques, regulatory aspects, labeling, packaging, and formulations. Improvement of existing processes and continuous new product development, innovation, and new technology transfer is essential for company growth and is key to maintaining and improving competitive advantage, profitability and market position especially toward the ASEAN single market 2015. You will have an opportunity to discuss your technical problems or interests with a leading food technology expert, Gary Broome, who has more than 40 years of experience in the international food processing industry. GRAB THIS OPPORTUNITY to gain the insights and practical applications to bring your processes & products to the next level!! Specifically designed for Executives in the food processing and food manufacturing industries, or those who wish to acquire a pragmatic knowledge and understand the applications of food technology and science, including: QA/QC Specialists and Technicians Strategy Formulation Managers Microbiologists Food Packaging Technologists Health Hygiene and Safety Coordinators R &D Personnel/Managers Food Processing Engineers New Product Development Technologists Production Managers Production Supervisors Innovation Managers Food Lab Technicians Food Application Technologists Middle Management & Management Trainees WHO SHOULD ATTEND *THIS COURSE WILL BE CONDUCTED IN ENGLISH. Practical Applications for Safe and Hygienic Food Processing to Ensure the Production of High Quality Foods, New & Effective Market Penetration and Increased Profitability
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15-16 September 2011 @Plaza Athenee Bangkok, Thailand
Transcript of Comprehensive Food Technology
CONFERENCE REGISTRATION FORM
@ Plaza Athenee Bangkok, A Royal Meridien Hotel15-16 September 2011
THIS 2-DAY COURSE is designed to provide you with practical skills and methodologies necessary to apply the science to food selection, preservation, packaging, distribution and use of safe practices in food processing and preparation. By attending this programme, you will gain a sound understanding of the principles involved in food processing together with the tools required to consistently produce a wide range of high quality products to increasingly discerning domestic and international markets.
Comprehensive food technology training is a MUST-ATTENDED EVENT for food scientists and professionals to successfully comply with industry and government specifications and regulations. Depending on the area of specialisation, also food specialists must stay up-to-date on the latest advances in R&D, processing techniques, regulatory aspects, labeling, packaging, and formulations.
Improvement of existing processes and continuous new product development, innovation, and new technology transfer is essential for company growth and is key to maintaining and improving competitive advantage, profitability and market position especially toward the ASEAN single market 2015.
You will have an opportunity to discuss your technical problems or interests with a leading food technology expert, Gary Broome, who has more than 40 years of experience in the international food processing industry. GRAB THIS OPPORTUNITY to gain the insights and practical applications to bring your processes & products to the next level!!
Specifically designed for Executives in the food processing and food manufacturing industries, or those who wish to acquire a pragmatic knowledge and understand the applications of food technology and science, including:
QA/QC Specialists and Technicians Strategy Formulation Managers Microbiologists Food Packaging Technologists Health Hygiene and Safety Coordinators R &D Personnel/Managers Food Processing Engineers New Product Development Technologists Production Managers Production Supervisors Innovation Managers Food Lab Technicians Food Application Technologists Middle Management & Management Trainees
WHO SHOULD ATTEND
METHODS OF PAYMENT :
Plaza Athenee Bangkok, A Royal Meridien HotelTel: +66 (0) 2 650 8800
Super Save rate applied until 25 July 2011
4 EASY WAYS TO REGISTER :
The organizer reserves the right to amend programs without prior notice
CANCELLATION & TRANSFER :
I f you are unable to attend, delegate substitution is welcomed at no extra charge. Please provide substitution delegate’s name & position in advance. No refund can be made for any cancellation after 30 August 2011, a complete set of documentation will be sent to you after the conference.
@
COMPANY DETAIL :
CONFERENCE VENUE :It is possible that you will receive multiple mailings of this event or incorrect company details on the labels, for which we apologize. if this happens, please let us know so that we can update our database immediately. lf you do not wish to have your name on our mailing list, please let us know and we will remove it.
Business & Manufacturing Network Media Co., Ltd.58/2 Soi Promsri, Sukhumvit Road, Klongton Nua,
Wattana, Bangkok 10110
(Kindly fax pay - in slip & a copy of withholding tax certificate to +66 (0) 2 716 1723)
Please use the below address for official issuingthe Withholding Tax Certificate:
(OUR TAX ID. 30 30 77 5115)
E-mail: [email protected]: +66 (0) 2 716 1726 Ext. 800Fax: +66 (0) 2 716 1723Mail: Business & Manufacturing Network Media Co., Ltd. 2034/73 Italthai Tower, 16th Floor, New Petchaburi Rd., Bangkapi, Huay-Kwang, Bangkok 10310
Fee for one delegate
TOTAL PAID
Registration Fee 31,800.0038,800.0035,800.00
33,072.0040,352.0037,232.00
+7% VAT
-3% Withholding Tax
2,226.002,716.002,506.00
954.001,164.001,074.00
Super Save (Thai Baht) Standard (Thai Baht) Group Promo (Thai Baht)(Fee includes lunch, refreshments and full conference documentation)
**Withholding Tax deduction is applied for corporate only, not individual
(Payment before 25 July, 2011) (Payment after 25 July, 2011) (Fee per person for a group of minimum 3 registrations)
2034/73 Italthai Tower, 16 Floor, New Petchaburi Rd., Bangkapi, Huay-Kwang, Bangkok 10310 Tel : +66 (0)2 716 1726 Ext.800,802 Fax : +66 (0)2 716 1723 E-mail : [email protected] www.bmn.co.th
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For more information please contact : Business & Manufacturing Network Media Co., Ltd.
1) Name :
Position :
Business E-mail :
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2) Name :
Position :
Business E-mail :
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3) Name :
Position :
Business E-mail :
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Company Name :
Address :
City :
Tel :
Nature of Business :
Contact Person :
Tel :
Fax :
Company E-mail :
Zip Code :
Country :
Website :
Business E-mail :
CODE : 1106T
REGISTRATION INFORMATION
REGISTRATION INFORMATION
(Please check as appropriated)
*THIS COURSE WILL BE CONDUCTED IN ENGLISH.
Practical Applications for Safe and Hygienic Food Processing to Ensure the Production of High Quality Foods, New & Effective Market Penetration and Increased Profitability
08:30 AM. Registration and Co�ee/Tea09:00 AM. Programme Commence10:30 AM. Morning Break12:30 PM. Lunch01:30 PM. Start Afternoon Program03:00 PM. Afternoon Break05:00 PM. End of the Day
THE EVOLUTION OF FOOD PROCESSINGSESSION 1 :
MODES OF FOOD PROCESSING & PRESERVATIONSESSION 2 :
FOOD TECHNOLOGY - UNITS OF OPERATION (I)SESSION 3 :
FOOD TECHNOLOGY - UNITS OF OPERATION (II)SESSION 4 :
FOOD PRODUCT DEVELOPMENTSESSION 5 :
LABORATORY PROCEDURESSESSION 6 :
The demand for food is rising rapidly, because the world’s population is growing faster than everImprovements in (food) science and technology are most urgently needed.
Attend this course today and learn to: • APPRECIATE the origins of food preservation, the technological advances of where it is today and what the future holds for the industry • THINK laterally and pursue new development opportunities. • CREATE new food business. • APPLY practical tools from real-life examples in commercial operations • UNDERSTAND the practical science technology of different food processes, packaging applications, legislation and development etc., • PRODUCE foods that are safe, without risk to public health • INCREASE production efficiency and company profitability • MAINTAIN and improve consistent product quality • APPLY recall procedures should the need ever arise. • INNOVATE by using technology to add value, reduce waste and increase profits. • UNDERSTAND the commercial significance of new & alternate applied food technologies • APPRECIATE the significance of new advanced food packaging technologies. • IMPROVE and ACQUIRE the skills, knowledge and awareness necessary for an improved performance in applied Food Technology to assist your company grow and be successful.
In this program you will also learn practical tools and applications involved in: • The Evolution of Food Processing technologies • Different modes of Food Processing and Preservation • Food Technology - Units of Operation • Food Product Development • Laboratory Procedures • Food Plant Sanitation, Food Handling and Hygiene • Food Processing Operations – including Meat, Fish, Fruit, Vegetable, • Beverage and Dairy • Food Microbiology • Food Safety • Food Quality Assurance and Control • Food Packaging • Food Legislation
KEY POINTS ABOUTTHIS COURSE
With the constant changes and updates in legislation, increased competition in a volatile market, new innovation and constantly evolving processing technologies, improving the competency and efficiency of staff in the food manufacturing industry is a MUST for any company wanting to maintain it’s competitive advantage in the marketplace.
This one-of-its-kind training course is designed to provide professionals the applied food technology skills and information that they can apply back at their workplace……this through a multi-disciplinary, holistic and specialized professional agenda in areas of food technology; including food preservation, operations, management, engineering and product security.
This course will arm participants with the necessary technical and managerial competencies including targeted skills and attitudes, which are required to successfully contribute to solving problems related to the food industry.
An introduction to the processing of food will be provided to gain appreciation of where the food industry has come from very rudimentary beginnings to the evolvement of today’s advanced technologies . • Introduction • Background • History • Development • Future
The different forms of food processing and preservation employed today together with general descriptions of their modes of application will be discussed. These include: • Dehydration • Refrigeration and chilling • Freezing • Freeze drying • Heat treatment and canning • Fermentation and pickling • Sugar and salt concentration • Carbonation • Radiation
Presentation, background & discussion of the practical operational aspects/applications using case examples in food production of: • Mass and energy balances • Raw materials preparation - physical and mechanical - cleaning, washing, peeling • Fluid Flow - pumps
Presentation and discussion of practical operational applications using case examples in food production of: • Separation/screening • Size reduction/emulsifying • Mixing
An understanding of the new product development (NPD) process will be presented to enable a good practical appreciation of the techniques involved. • New product brief • Formulation development • Sensory evaluation • Material sourcing • Packaging development • Laboratory scale • Pilot plant and factory trialing • Cost • NPD specific case examples of formulated foods
The ro le of the laboratory in food product development and manufacture will be presented. This will include the operation & function of microbiological, chemical & sensory and product development laboratories. • Microbiological • Chemical • Organoleptic and sensory evaluation • Product development • Satellite QC laboratories
FOOD PLANT SANITATION, FOOD HANDING AND HYGIENESESSION 7 :
FOOD PROCESSING OPERATIONS - MEAT, FISH AND DAIRYSESSION 8 :
FOOD PROCESSING OPERATIONS - FRUIT, VEGETABLE& BEVERAGE
SESSION 9 :
FOOD TECHNOLOGY - UNITS OF OPERATION (III)SESSION 10 :
FOOD TECHNOLOGY - UNITS OF OPERATION (IV)SESSION 11 :
FOOD MICROBIOLOGYSESSION 12 :
The basics of food plant hygiene will be discussed with reference to the different types of cleaning and sanitising materials available today. This will include: • Personal hygiene • Operations and plant environment hygiene • Cleaning and sanitation compounds • Adenosine triphosphate (ATP)/real time methodology • Microbiological assessment– delayed verification • Allergens • New antimicrobials
An overview of typical production operations will be provided as applicable to each food sector including reference to new processes and possible technology transfer to Thailand. This will include elements of: • Slaughter and dressing • Stimulation and cooling • Chilling and freezing • Boning and packing • Vacuum packaging • Modified and controlled atmosphere packaging • Primal production • Traceability • Case ready systems • Collection and storage • Separation & pasteurisation • Pasteurisation and UHT
An overview of typical production operations will be provided as applicable to each food sector including reference to new processes and possible technology transfer to Thailand. This will include elements of: • Storage • Washing • Blanching • Cooling • Freezing and canning • Pressing • Concentration • Fruit juice and fruit drinks • Water based beverages • HPP (High Pressure Processing)
Presentation and discussion of practical operational applications using case examples in food production of: • Heat transfer – Retorting, batch cooking, pasteurisation, blanching, chilling & freezing
Presentation and discussion of practical operational applications using case examples in food production of: • Drying and dehydration • Evaporation and concentration
An introduction to food microbiology & the risks associated with incorrect food handling during production. Some case studies will be referenced. • General microbiological flora • Bacteria • Fungi • Viruses • Food spoilage bacteria • Toxins • Food pathogens and food poisoning
FOOD SAFETYSESSION 13 :
FOOD QUALITY ASSURANCE AND CONTROLSESSION 14 :
FOOD PACKAGING AND HANDLINGSESSION 15 :
FOOD LEGISLATION AND SUMMARYSESSION 16 :
The processes involved in providing assurance management and control will be discussed along with the need to have good GMP, HACCP, programmes and record keeping.• HACCP • New Early Intervention Technologies • GMP and RMP • Product traceability• Complaints • Trouble shooting • Recall plans
A discussion of various current and evolving methods for assurance of the continuous production of high quality safe foods:• Characteristics selection • Control methods • On line• In line • Post process • Organoleptic evaluation
Presentation of various types of food packaging and applications of commercial significance will be discussed together with benefits of maintaining food integrity.• Overwrapping • Vacuum • Plastics/rigid and flexible• Laminates• New applications• Modified atmosphere (MAP)• Controlled atmosphere (CAP) • Metal and glass containers• Case handling systems • Palletising and storage• Biodegradeable packaging and recycling
Current food law as this generally pertains will be discussed to enable participants a sound understanding of the basic international requirements.• Thailand country specific • Labeling • Claims and substantiation• Inter-market harmonization• FSANZ for exporting to Australasia • Summary
CONFERENCE REGISTRATION FORM
@ Plaza Athenee Bangkok, A Royal Meridien Hotel15-16 September 2011
METHODS OF PAYMENT :
Plaza Athenee Bangkok, A Royal Meridien HotelTel: +66 (0) 2 650 8800
Super Save rate applied until 25 July 2011
4 EASY WAYS TO REGISTER :
The organizer reserves the right to amend programs without prior notice
CANCELLATION & TRANSFER :
I f you are unable to attend, delegate substitution is welcomed at no extra charge. Please provide substitution delegate’s name & position in advance. No refund can be made for any cancellation after 30 August 2011, a complete set of documentation will be sent to you after the conference.
@
COMPANY DETAIL :
CONFERENCE VENUE :It is possible that you will receive multiple mailings of this event or incorrect company details on the labels, for which we apologize. if this happens, please let us know so that we can update our database immediately. lf you do not wish to have your name on our mailing list, please let us know and we will remove it.
Business & Manufacturing Network Media Co., Ltd.58/2 Soi Promsri, Sukhumvit Road, Klongton Nua,
Wattana, Bangkok 10110
(Kindly fax pay - in slip & a copy of withholding tax certificate to +66 (0) 2 716 1723)
Please use the below address for official issuingthe Withholding Tax Certificate:
(OUR TAX ID. 30 30 77 5115)
E-mail: [email protected]: +66 (0) 2 716 1726 Ext. 800Fax: +66 (0) 2 716 1723Mail: Business & Manufacturing Network Media Co., Ltd. 2034/73 Italthai Tower, 16th Floor, New Petchaburi Rd., Bangkapi, Huay-Kwang, Bangkok 10310
Fee for one delegate
TOTAL PAID
Registration Fee 31,800.0038,800.0035,800.00
33,072.0040,352.0037,232.00
+7% VAT
-3% Withholding Tax
2,226.002,716.002,506.00
954.001,164.001,074.00
Super Save (Thai Baht) Standard (Thai Baht) Group Promo (Thai Baht)(Fee includes lunch, refreshments and full conference documentation)
**Withholding Tax deduction is applied for corporate only, not individual
(Payment before 25 July, 2011) (Payment after 25 July, 2011) (Fee per person for a group of minimum 3 registrations)
2034/73 Italthai Tower, 16 Floor, New Petchaburi Rd., Bangkapi, Huay-Kwang, Bangkok 10310 Tel : +66 (0)2 716 1726 Ext.800,802 Fax : +66 (0)2 716 1723 E-mail : [email protected] www.bmn.co.th
th
For more information please contact : Business & Manufacturing Network Media Co., Ltd.
1) Name :
Position :
Business E-mail :
...................................................................................................
....................................................................................................
......................................................................................................................................................................................................
..................................................................................................................................................................................................
.............................................. .........................................
................................................ .................................................
...........................................................................................................................................................................................
2) Name :
Position :
Business E-mail :
...................................................................................................
...........................................................................................................................................................................................
3) Name :
Position :
Business E-mail :
...................................................................................................
...........................................................................................................................................................................................
........................................................................................
.......................................................................................
.......................................................................................
..................................................................................
Company Name :
Address :
City :
Tel :
Nature of Business :
Contact Person :
Tel :
Fax :
Company E-mail :
Zip Code :
Country :
Website :
Business E-mail :
CODE : 1106T
REGISTRATION INFORMATION
REGISTRATION INFORMATION
(Please check as appropriated)
Gary Broome, Food Technologist (Microbiologist) ANZIMLT.MNZIFST is extensively experienced in the Australian and International food processing industry and is specialist in quality food production. He is both a Food & Medical Technologist by profession and tertiary qualified with microbiology majors and post graduate endorse in such as HACCP, USDA Low Acid Foods preservation & Sales and Negotiation.
Gary has over 40 years of experience in food production and has held senior technical and managerial positions within New Zealand with major corporate organisations such as Watties (Heinz Wattie) (Processed Foods/Canned & Beverage), Weddel (Meat), ENZA (Fresh Fruit) and Fletchers (Project establishment) and has consulted widely to more than 50 companies and industries within Australia and Internationally.
He is the Principal and Managing Director of FoodTech International of which its business is primarily to facilitate real business growth for reputable NZ & international companies by being integrally involved in their operations both domestically & internationally. Areas of assistance include, advisory, management, technical & operations in elements such as advisory board participation, project feasibilities, plant establishment and delivery, equipment selection, technology transfer, quality & productivity improvement, staff training, food safety, food legislation, preservation, processing, quality assurance, packaging and new product (NPD) business and market development particularly associated with the food (meat/fish/dairy/ fruit & vegetables/processed/beverage & FMCG industry) and its key service providers.
He is a professional member of the NZ institute of Food Science & Technology, acknowledged international guest speaker into South America & Asia including CII (Confederation of Indian Industries) India on several occasions & the NZ-India Business Council Scholarship recipient in 2000.
Gary is recognized as a global expert in Food Safety and has been contracted to leading US based multinationals for his expertise in troubleshooting, think-tanking, new antimicrobials and innovative technology applications sought by the international food industry. He is personally internationally specialist in the production of fresh foods and extension of chilled life using new antimicrobial intervention& innovative modified/ controlled atmosphere technologies. He is also experienced in lecturing to tertiary institutions in food hygiene & safety and widely mentoring industry.
