Powered by UNIPR JUICE PROCESSING SUMMER SCHOOL...LINKED TO JUICE PROCESSING Nutritional quality of...
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JUICE PROCESSING SUMMER SCHOOL Parma, 29/6/2020 – 02/07/2020 Powered by UNIPR
Transcript of Powered by UNIPR JUICE PROCESSING SUMMER SCHOOL...LINKED TO JUICE PROCESSING Nutritional quality of...
C=92 M=00 Y=11 K=18R=00 G=151 B=187HEX = 0097BB
PROMINENT COLORSFONTS USED
C=00 M=100 Y=100 K=00R=237 G=28 B=36HEX = ED1C24
C=73 M=00 Y=100 K=00R=67 G=182 B=73HEX = 43B549
JUICE PROCESSINGSUMMER SCHOOL
Parma, 29/6/2020 – 02/07/2020
Powered by UNIPR
CONTENT DESCRIPTIONSESSION TOPICSACTIVITY
MO
N 2
9 JU
NPROGRAM IFU University Juice Processing Summer School
TIME
– Clear & cloudy juice extraction– Clear juice clarification
– Citrus juice extraction
– Puree extraction
RAW MATERIALS PROCESSING
Clear & cloudy juice
Citrus
Purees
Theoretical lesson:3 Topics - 40 minutes each
09:00 - 11:00
– D, z and F0 parameters– Ea and k parameters– Inactivation kinetics
– Conventional thermal– Ohmic heating
THERMAL JUICE STABILISATION
Effects on microorganisms, enzymes and nutritional compounds
Technologies action mechanism
Theoretical lesson: 2 Topics - 45 minutes each
11:30 - 13:00
Technology action mechanism & equipment description + mathematical models for inactivation kinetics (pressure resistance)
Technology action mechanism & equipment description + mathematical models for inactivation kinetics (electroresistance)
NON-THERMAL JUICE STABILISATION
HPP
PEF
Theoretical lesson: 2 Topics - 45 minutes each
09:00 - 10:30
– Aseptic– Ultra clean– Hot fill
– Glass– Cartons– Cans– Pouches– Plastic
FILLING AND PACKAGING: Technologies and materials
Filling technologies
Packaging materials: features, sustainability and influence on shelf-life
Theoretical lesson: 2 Topics - 60 minutes each
11:00 - 13:00
Travel
RegistrationRegistrations Open
Welcome Cocktail at Palace of the Ducal Park of Parma
MorningAfternoonFrom 17:00
From 19:00
TUE
30 J
UN
– D
AY 1
11:00 - 11:30 Coffee break
13:00 - 14:00 Lunch
14:00 - 14:30 Adjourn to laboratory session
Subdivision into 3 groups (GROUP A, B and C) of 16/17 people, who will go to the various labs and companies in rotation.
– Zenith + UHT MIX pilot-scale line
– Ohmic heating pilot line
– PEF– HPP
– Brix, PH, Color, Mass spetrography– Yeasts and Molds (HRM),
ACB (alicyclobacillus), TVC (total viable count)
Hands-on activities14:30 - 17:30
WED
1 J
UL
– D
AY 2
10:00 - 11:00 Coffee break
PILOT-SCALE LINES(GROUP A)
PILOT-SCALE LINES(GROUP B)
LABORATORY ACTIVITY(GROUP C)
Thermal stabilisation
Non-Thermal stabilisation
ChemistryMicrobiology
CONTENT DESCRIPTION
PROGRAM IFU University Juice Processing Summer School
– Industry codes (AIJN)– Types of adulteration– Testing scope– Control systems
– Pre-screening of allowed additives and processing aids in various legislation (CODEX, FDA, etc)
METHODS OF ANALYSIS AND VARIOUS LEGISLATIONS PRE-SCREENING(linked to juice processing)
Methods of Analysis
Authenticity
Legislation
Theoretical lesson: 3 Topics - 40 minutes each
09:00 - 11:00
NUTRITIONAL ASPECTS LINKED TO JUICE PROCESSING
Nutritional quality of juices
Nutrients preservation in juices
Theoretical lesson: 2 Topics - 45 minutes each
11:30 - 13:00
CONTENT DESCRIPTIONSESSION TOPICSACTIVITY
Post-course activity
FRI 3
JU
L
TIME
09:00 - 13:00 Recruiting day Companies-students
Networking activities organised as an Open-day, in which students, companies, startups and University labs will have the opportunity to get to know each other opening opportunity for recruitment and collaborations.
WED
1 J
UL
– D
AY 2
14:00 - 14:30 Adjourn to laboratory session
Subdivision into 3 groups (GROUP A, B and C) of 16/17 people, who will go to the various labs and companies in rotation.
13:00 - 14:00 Lunch
11:00 - 11:30 Coffee break
From 19:00 Goodbye Dinner at Amedo Bocchi and Renato Vernizzi Mueum
– Zenith + UHT MIX pilot-scale line
– Ohmic heating pilot line
– PEF– HPP
– Brix, PH, Color, Mass spetrography– Yeasts and Molds (HRM),
ACB (alicyclobacillus), TVC (total viable count)
Hands-on activities14:30 - 17:30
14:00 - 14:30 Adjourn to laboratory session
Subdivision into 3 groups (GROUP A, B and C) of 16/17 people, who will go to the various labs and companies in rotation.
– Zenith + UHT MIX pilot-scale line
– Ohmic heating pilot line
– PEF– HPP
– Brix, PH, Color, Mass spetrography– Yeasts and Molds (HRM),
ACB (alicyclobacillus), TVC (total viable count)
PILOT-SCALE LINES(GROUP A)
PILOT-SCALE LINES(GROUP B)
LABORATORY ACTIVITY(GROUP C)
Thermal stabilisation
Non-Thermal stabilisation
ChemistryMicrobiology
Hands-on activities14:30 - 17:30
13:00 - 14:00 Lunch
THU
2 J
UL
– D
AY 3
PILOT-SCALE LINES(GROUP A)
PILOT-SCALE LINES(GROUP B)
LABORATORY ACTIVITY(GROUP C)
Thermal stabilisation
Non-Thermal stabilisation
ChemistryMicrobiology
Contact Us:email: [email protected]
Visit the IFU University page on the IFU website to book your place on the course
https://ifu-fruitjuice.com/event/IFUUniversity
The University of Parma (Italy) is one of the oldest universities in the world, founded in the 10th century. The size of the University of Parma (32,000 students) and the Parma lifestyle attract a large number of students from all over Italy.
In Parma, scientific, technological, economic and cultural skills and know-how all come together to create food. The School of Advanced Studies on Food and Nutrition of the University of Parma gathers these local competences and adds proactive links with international organisations and universities. It is a dynamic and efficient institution that boasts close ties with all areas of research into food: product and process innovation, safety and quality, human nutrition, education and communication, sustainability, socio-economic aspects, legislation, etc.
The School offers high-level, multidisciplinary training opportunities to develop professional expertise able to tackle emerging issues and problems of the food sector.
The University of Parma
Represents the Global Fruit Industry165 members in 64 countriesMembers- Associations- Corporate- Friends- UniversityRegistered NGO at Codex Alimentarius
Events– Juice Summit (with AIJN & SGF)– Juice Conference– Technical Workshop (with SGF)– Roadshows (with SGF)
Commissions– Legislation– Science & Technology– Methods of Analysis– Marketing
Publications– Methods of Analysis (Chemical & Micro)– Recommendations– Juice & nutrition newse-learning videos
International Fruit & Vegetable Juice Association – IFU
C=92 M=00 Y=11 K=18R=00 G=151 B=187HEX = 0097BB
PROMINENT COLORSFONTS USED
C=00 M=100 Y=100 K=00R=237 G=28 B=36HEX = ED1C24
C=73 M=00 Y=100 K=00R=67 G=182 B=73HEX = 43B549
Course fees:€1,099 for IFU members, €1,599 for non-members
Hotel details: We have reserved rooms at the Starhotels Du Parc Parma for €88 per night. Please use the booking form on the webpage
Pilot plant facilities provided by:
