Thermal Processing Academy

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Thermal Processing Academy - TPA | JBT Technical School

Thermal Processing Academy (TPA) provides insight into the technological issues related to the thermal processing of foods.

Based on this knowledge, participants will be able to understand the impact of their actions and responsibilities on the quality and safety of the product produced.


Thermal Processing Academy is intended for all staff members who play a role in the manufacture of safe and high quality canned and aseptic foods such as line operators, line supervisors, plant engineers, food technologists, product developers and quality assurance staff.

The advanced thermal processing day will provide the participants an insight in the development of thermal processes, how deviations and problems need to be dealt with and how changes to existing processes can affect quality and safety of the product.

During the aseptic day training the focus will be on the most important differences from “canning” and “aseptic processing” and in particular on the variables that have the major impact on the thermal treatment (for example: type of heat exchanger, product viscosity, particulate presence, aseptic filling technology).

The course will be held by JBT technicians and it will be simultaneously translated in Italian.

  • History of Canning
  • Microbiology
    • Overview
    • Microbiology of Thermal Processing
  • Sterility/Lethality/General Method (Fo-value, Po-value, Z-value, D-value)
  • General Method
  • Heat Transfer Concepts
  • Retort System Overview (Batch & Continuous)
  • Advanced Thermal Processing
    • Temperature Distribution
    • Heat Transfer Distribution
    • Heat Penetration Studies
    • Calculation Methods (General Method, Ball Formula, NumeriCAL)
    • Critical Factors
  • Aseptic processing
    • Thermal treatment calculation
    • Effect of the product viscosity
    • Effect of particulate presence
    • Heat exchanger in tubular sterilizer
    • CIP (Clean-in-Place)
    • SIP (Sterilization-in-Place)
    • Aseptic fillers
    • FDA regulations
  • Inspection to food manufacturers
    • Low Acid Canned Foods
    • Acidified Canned Foods
  • Questions and Answers
Each participant will receive a training certificate at the end of the seminar.

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