Powered by UNIPR JUICE PROCESSING SUMMER SCHOOL€¦ · SESSION TOPICS. CONTENT. MON 29 JUN....

C=92 M=00 Y=11 K=18R=00 G=151 B=187HEX = 0097BB

PROMINENT COLORSFONTS USED

C=00 M=100 Y=100 K=00R=237 G=28 B=36HEX = ED1C24

C=73 M=00 Y=100 K=00R=67 G=182 B=73HEX = 43B549

JUICE PROCESSINGSUMMER SCHOOL

Parma, 29/06/2020 – 02/07/2020

Powered by UNIPR

CONTENTSESSION TOPICSACTIVITY

MO

N 2

9 JU

NPROGRAM IFU University Juice Processing Summer School

TIME

– Clear & cloudy juice extraction– Clear juice clarification

– Orange extraction

– Puree extraction

Raw materials processing

Raw materials processing

Citrus extraction

Raw materials extraction

Theoretical lesson:3 Topics

09:00 - 11:00

– D, z and F0 parameters– Ea and k parameters– Inactivation kinetics

– Conventional thermal– Ohmic heating

Thermal juice stabilisation

Effects on microorganisms, enzymes and nutritional compounds

Thermal fluid dynamics overview

Theoretical lesson: 2 Topics

11:30 - 13:00

Technology action mechanism & equipment description + mathematical models for inactivation kinetics (pressure resistance)Technology action mechanism & equipment description + mathematical models for inactivation kinetics (electroresistance)

Non-thermal juice stabilisation

HPP

PEF


09:00 - 10:30

– Aseptic– Ultra clean– Hot fill

– Glass– Cartons– Cans– Pouches– Plastic

Filling and packaging: technologies and materials

Filling technologies

Packaging materials: features, sustainability and influence on shelf-life


11:00 - 13:00

Travel

RegistrationRegistrations Open

Welcome Cocktail at Palace of the Ducal Park of Parma

MorningAfternoonFrom 17:00

From19:00

TUE

30 J

UN

– D

AY 1

11:00 - 11:30

Coffee break

13:00 - 14:00

Lunch

14:00 - 14:30

Adjourn to laboratory session

Subdivision into 3 groups (GROUP A, B and C) of 16/17 people, who will go to the various labs and companies in rotation.

– Method of Analysis

– Ohmic heating pilot line

– PEF

– HPP

– Yeasts and Moulds (HRM), ACB (alicyclobacillus), TVC (total viable count)

– Zenith + UHT MIX pilot-scale line

Hands-on activities

14:30 - 17:30

WED

1 J

UL

– D

AY 2

10:30 - 11:00

Coffee break

Lab and pilot line Activity (Group A)

Pilot and industrial lines activity (Group B)

Lab and pilot line activity(Group C)

Chemistry

Thermal processing

Non-Thermal processing

MicrobiologyRaw materials extraction and Thermal stabilisation

Edgar Zimmer (Bucher Unipektin)

José Lorente (JBTC)

Fabio Tedeschi (CFT)

Massimo Cigarini (microbial) & Antonio Trifirò (enzymatic and nutritional) (SSICA)

Prof. Sara Rainieri (UNIPR)

Prof. Chiara Dall’Asta (UNIPR) Miguel Sanchez (JBT)

Julian Witt (Elea)

Michele Morbarigazzi (HPP Italia)

Prof. Valentina Bernini (UNIPR)

Daniele Biancheri (CFT)

Michele Morbarigazzi (HPP ITALIA)

Stefan Toepfl (ELEA)

Prof. Giuseppe Vignali (UNIPR)

Prof. Daniel Milanese (UNIPR)

LECTURERS LOCATION

Palazzo Ducale al Giardino

Parma University Campus Classrooms (Santa Elisabetta Center)


UNIPR Laboratories(Parma University Campus) JBT

Tecnopolo (Parma University Campus)HPP Italia

UNIPR Laboratories(Parma University Campus)

CFT



PROGRAM IFU University Juice Processing Summer School

– Enzymatic browning– Maillard reaction– Oxidation– Ascorbic Acid Degradation

– Reference methods– Precision & trueness– QA of analysis

– Industry codes (AIJN)– Types of adulteration– Testing scope– Control systems

– Pre-screening of allowed additives and processing aids in various legislation (CODEX, FDA, etc)

Methods of analysis and various legislations pre-screening(Linked to juice processing)

Juice Chemistry

Method of Analysis

Authenticity

Legislation


09:00 - 11:00

Nutritional aspects linked to juice processing

Nutritional quality of juices

Nutrients preservation in juices processing


11:30 - 13:00

Post-course activity

FRI 3

JU

L

10:00 - 13:00

Recruiting day Companies-students

Networking activities organised as an Open-day, in which students, companies, startups and University labs will have the opportunity to get to know each other opening opportunity for recruitment and collaborations.

WED

1 J

UL

– D

AY 2

14:00 - 14:30



13:00 - 14:00 Lunch

11:00 - 11:30 Coffee break

From 19:00 Goodbye Dinner



– PEF

– HPP



Hands-on activities

14:30 - 17:30

14:00 - 14:30





– PEF

– HPP



Lab and pilot line activity (Group B)

Pilot and industrial lines activity (Group C)

Lab and pilot line activity (Group A)

Chemistry

Thermal processing



Hands-on activities

14:30 - 17:30

13:00 - 14:00 Lunch

THU

2 J

UL

– D

AY 3

Lab and pilot line activity (Group C)

Pilot and industrial lines activity (Group A)

Lab and pilot line activity(Group B)

Chemistry

Thermal processing



Prof. Chiara Dall’Asta (UNIPR)Miguel Sanchez (JBT)

Julian Witt (Elea)



Daniele Biancheri (CFT)Prof. Chiara Dall’Asta (UNIPR)

Mikko Hofsommer (GFL Berlin)

David Hammond (Eurofins)

Romana Vanova-Hrncirik (IFU)

Prof. Daniela Martini (UNIPR, Italian Society of Nutrition)

Prof. Isabel Odriozola (ULLEIDA)

Chiara Dall’Asta (UNIPR)

Miguel Sanchez (JBT)

Julian Witt (Elea)



Daniele Biancheri (CFT)

CONTENTSESSION TOPICSACTIVITYTIME LECTURERS LOCATION


Tecnopolo (Parma University Campus)HPP Italia


CFT




Tecnopolo (Parma University Campus)

HPP Italia


CFT

Amedeo Bocchi and Renato Vernizzi Museum


Contact Us:email: [email protected]

Visit the IFU University page on the IFU website to book your place on the course

https://ifu-fruitjuice.com/event/IFUUniversity

The University of Parma (Italy) is one of the oldest universities in the world, founded in the 10th century. The size of the University of Parma (32,000 students) and the Parma lifestyle attract a large number of students from all over Italy.

In Parma, scientific, technological, economic and cultural skills and know-how all come together to create food. The School of Advanced Studies on Food and Nutrition of the University of Parma gathers these local competences and adds proactive links with international organisations and universities. It is a dynamic and efficient institution that boasts close ties with all areas of research into food: product and process innovation, safety and quality, human nutrition, education and communication, sustainability, socio-economic aspects, legislation, etc.

The School offers high-level, multidisciplinary training opportunities to develop professional expertise able to tackle emerging issues and problems of the food sector.

The University of Parma

Represents the Global Fruit Industry165 members in 64 countriesMembers- Associations- Corporate- Friends- UniversityRegistered NGO at Codex Alimentarius

Events– Juice Summit (with AIJN & SGF)– Juice Conference– Technical Workshop (with SGF)– Roadshows (with SGF)

Commissions– Legislation– Science & Technology– Methods of Analysis– Marketing

Publications– Methods of Analysis (Chemical & Micro)– Recommendations– Juice & nutrition newse-learning videos

International Fruit & Vegetable Juice Association – IFU

C=92 M=00 Y=11 K=18R=00 G=151 B=187HEX = 0097BB

PROMINENT COLORSFONTS USED

C=00 M=100 Y=100 K=00R=237 G=28 B=36HEX = ED1C24

C=73 M=00 Y=100 K=00R=67 G=182 B=73HEX = 43B549

Course fees:€1,099 for IFU members, €1,599 for non-members

Hotel details: We have reserved rooms at the Starhotels Du Parc Parma for €88 per night. Please use the booking form on the webpage

Pilot plant facilities provided by:

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