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Dates: 26–28 May 2026; Location: Food Processing Centre, Ë¿¹ÏÊÓƵ

Course Overview

Join our intensive three-day training designed to give you a comprehensive understanding of thermal processing technologies—both continuous (pasteurisation and UHT) and in-container (retort) systems.

• Day 1: Core theory—heat transfer, microbial inactivation, process design—plus a guided tour of our pilot plant.
• Days 2 & 3: Hands-on practical sessions operating pilot-scale equipment for continuous and batch processing.

This course bridges scientific principles with real-world applications, ensuring product safety, quality, and regulatory compliance.

Who Should Attend

Professionals, researchers, and technical staff working in food manufacturing, product development, or quality assurance who wish to strengthen their understanding of thermal processing operations.

Expert Trainers

• Mike Lewis – 40 years’ experience in heat treatment pilot plants; global workshops; co-authoring a book on milk thermal processing.
• Brendan Charles – 32 years in the food industry; specialist in in-pack thermal processing and retort optimisation; Lean Six Sigma Black Belt.
• Dr. Sameer Khalil Ghawi – Over 20 years in food processing; expert in process optimisation and bridging research with industrial practice.

Course Details:

Organised by: Food Processing Centre (FPC)

Format: 3 Days (Blended Theory and Practical)

Delivery Mode: In-person at FPC Pilot Plant & Seminar Room

Capacity: Limited to 16 participants for an interactive experience

Course Fee:

• £1,600 – Participants from established companies
• £1,200 – Participants from academic institutions and start-ups. Limited spaces available
  (Fee includes all course materials, refreshments, PPE, and a certificate of completion.)

How to book your place

Booking will be available soon through The University Store (online booking and payment to be set in soon future)

Further information

Download the course full description: Thermal Processing Course