European training session (presentation in english and french) for food companies, organized in collaboration with Vitagora®, the "Taste, Nutrition, Health" Competitive Cluster.

Understand food evolution and how to limit it :

• Food products damaging: microbial and physico-chemical (oxidation...) alterations, influence of temperature, pH, redox potential... on organoleptic and nutritional properties of food products.

Identify decontamination processes adapted to your products :

• Conventional thermal treatments: pasteurization/sterilization scales in autoclaves adapted to different products, new time/temperature profiles... How can we determine the best conditions to ensure optimal shelf life and organoleptic/nutritional qualities ?
• Innovative treatments: micro-waves, high pressure, ohm heating... Advantages, applications, industrial equipments, last developments... Which technology can be interesting (quality and cost) for your product?
  Practical demonstration : high pressure treatment of a food product.
  

Evaluate existing preservation methods :

• Ingredients: how to preserve food products by their formulation? Classical conservative, biopreservation (use of ferments to limit the development of pathogens, natural image, clean label...), consequences on taste and shelf life...
• Packaging: new packaging (heat resistant, new forms, easy opening/closing, divisible...), active and intelligent packaging (incorporation of active agents, antimicrobial agents, quality indicators, valves...), edible films (to control water and solutes transfers in food products by the use of barrier films), modified atmosphere...