Soft drinks microbiology
Date: 2 November 2016
Location: Great Burgh, Epsom, UK
Member price: £495
Non Member price: £645
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.
This course will give an overview of the types of microorganisms found in various soft drink categories and the problems that they can cause.
Topics covered include:
- 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 issues
- 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
From this course you will be able to:
- Understand the basic principles of emulsion science and the roles of the key ingredients and processes in controlling emulsion properties
- Appreciate the importance of emulsion science in controlling product quality
- Be able to better apply emulsion science for specific product attributes
- Know which analytical techniques to use for the characterisation of emulsion-based foods
Who should attend?
- Bottled water producers
- Concentrate producers
- Fruit juice producers
- Smoothie producers
- Soft drinks producers
- Food safety managers
- Hygiene managers
- Technical managers
- Those who write specifications for soft drinks
Great Burgh is located on the outskirts of Epsom, Surrey, easily accessible via road or train.
Hotels: follow the link for further information on a variety of local hotels to suit all budgets.
Book your place here
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