14 January 2015
This seminar, presented by CSIRO’s Food Innovation Centre, provides the ideal opportunity for Australia’s food companies to understand the microbiology of chilled foods and learn how new processing technologies such as high pressure processing (HPP), pulsed electric field (PEF), ultrasonics and microwave technology can add value and enhance the quality, shelf-life and safety of chilled foods.
Participants will have the opportunity to tour the CSIRO Food Innovation Centre’s processing facility, the only one of its kind in Australia.
Who should attend?
Product development managers, microbiologists, food safety managers, technical managers, food processing engineers, quality assurance managers, entrepreneurial investors, retailers, food service managers and innovation managers in the food production and manufacturing industries.
This seminar is supported by the Australian Institute of Food Science and Technology.
Date: Wednesday 4 March 2015
Time: 9:30am – 3:30pm
Where: CSIRO’s Food Innovation Centre, 671 Sneydes Road, Werribee Vic.
This event may also be held in Sydney and Brisbane depending on interest.
For more information and to register please visit: