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Training & Conferences

  • Innovation and Development / Food Safety / Food Microbiology /

    Soft Drinks Microbiology

    Description

    The soft drinks sector is one of the fastest growing, most innovative and rapidly changing areas of the food and drink industry. From high energy to no/low sugar, functional to long life, carbonated or still, soft drinks and their associated preservative and packaging systems have their own microbiological issues. Soft Drink Microbiology will give an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause. The range of microorganisms that have been isolated from soft drinks and associated products is surprising. Many have adapted to growing in the unusual environment within a beverage factory and can be extremely difficult to remove once established. The course will discuss their specific growth requirements, what damage can they cause, and how can we control them.  

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    Soft Drink Microbiology will give an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause.

    Overview

    Who should attend?

    • Bottled Water producers
    • Concentrate producers
    • Fruit Juice producers
    • Smoothie producers
    • Soft Drinks producers
    • Food Safety Managers
    • Hygiene Managers
    • Microbiologists
    • Technical Managers
    • Those who write specifications for soft drinks

    Course overview

    The soft drinks sector is one of the fastest growing, most innovative and rapidly changing areas of the food and drink industry. From high energy to no/low sugar, functional to long life, carbonated or still, soft drinks and their associated preservative and packaging systems have their own microbiological issues. Soft Drink Microbiology will give an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause. The range of microorganisms that have been isolated from soft drinks and associated products is surprising. Many have adapted to growing in the unusual environment within a beverage factory and can be extremely difficult to remove once established. The course will discuss their specific growth requirements, what damage can they cause, and how can we control them.

    From this course you will

    • Understand about the complexity of the problems that can occur in soft drink manufacturing
    • Know the control measures that are available
    • Be aware of the major groups of organisms that can cause spoilage or food safety
    • Realise that formulation changes can allow problems to occur and how to overcome these problems
    • Understand the importance of ingredient quality and good hygienic practices in the control of problems
    • How to undertake simple troubleshooting when problems occur

    Programme

    Provisional programme

    08.30

    Registration and Refreshments

    09.00

    Welcome and Introduction

    09.15

    Typical Microorganisms in Soft Drinks
    A general review of the bacteria, yeasts and moulds that can occur in this group of products.

    10.15

    Growth Requirements of Microorganisms in Soft Drinks
    An overview of the conditions required for some typical organisms found in soft drinks. Many organisms have adapted to the specialised conditions found in soft drinks.

    11.00

    Refreshments

    11.15

    Microbiology of Bottled and Flavoured Waters, and Soft Drinks
    A surprising number of microorganisms can live and grow in plain bottled and flavoured waters. What about soft drinks? Does carbonation affect the microflora? Have any public health issues been associated with soft drinks or bottled waters?

    12.15

    Microbiology of Fruit Juices and Smoothies
    Fruit juices and smoothies have particular problems relating to their natural fruit content, and the dairy ingredients used in some types of smoothies. Unpasteurised fruit juices have their own issues, sometimes of a more serious nature.

    12.45

    Lunch

    13.45

    Preservative Systems for Soft Drinks
    A look at chemical and sugar based preservatives for soft drinks. How do they work, in which products do they tend to be used?

    14.30

    Laboratory Methods for Soft Drinks Analysis
    What methods are used for the analysis of soft drink microorganisms? Are they different to the standard methods used in other industries?

    15.15

    Refreshments

    15.30

    Syrups and Concentrates
    These products are prone to spoilage from organisms that are tolerant of sugar-rich growth conditions. How do they grow, and what are the problems that they cause?

    16.00

    Future Trends
    A look at where the industry is going with respect to ingredients and types of products, and the problems which may arise.

    16.30

    Close

    Speakers

    Sponsorship

    Locations & Pricing

    • Member Price
       £390.00 Plus VAT

      Non-Member Price
       £510.00 Plus VAT

      Leatherhead Food Research, Leatherhead, UK on 02/12/2010

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