Introduction

As the food industry constantly seeks innovative methods to enhance safety, extend shelf life, and preserve the nutritional and sensory qualities of products, advanced techniques like radiation and high-pressure processing (HPP) are emerging as pivotal solutions, revolutionizing traditional approaches to food preservation. Mastering Radiation and High-Pressure Processing in Food Safety is absolutely critical for food scientists, processing engineers, quality assurance professionals, and regulatory experts aiming to leverage these cutting-edge technologies, ensure microbial inactivation, reduce chemical preservatives, and comply with evolving international safety standards. This essential training course is designed to equip R&D personnel, food technologists, production managers, food safety auditors, and regulatory affairs specialists with the specialized knowledge and practical skills required for understanding the scientific principles of food irradiation, mastering the application and validation of High-Pressure Processing (HPP), evaluating their impact on microbial loads and food quality, ensuring regulatory compliance for both technologies, and integrating these advanced methods into comprehensive food safety management systems. Participants will gain a comprehensive understanding of the distinct advantages and limitations of each technology, the nuances of their industrial implementation, the challenges of process validation, and the critical role of these innovations in delivering safe, high-quality, and minimally processed food products to the market. This program emphasizes scientific rigor, practical industrial applications, and real-world scenarios pertinent to the safe and effective use of radiation and HPP in modern food production.

Target Audience

• Food Scientists & Technologists
• Process & Production Engineers
• Quality Assurance (QA) & Food Safety Managers
• Research & Development (R&D) Professionals
• Microbiologists & Analytical Chemists
• Regulatory Affairs & Compliance Officers
• Technical Directors in Food Manufacturing
• Auditors (Internal & External) in Food Sector

Course Objectives

• Master the fundamental principles of food irradiation and its applications for microbial control and shelf-life extension.
• Learn sophisticated techniques for understanding the effects of ionizing radiation on microorganisms and food components.
• Develop proficiency in applying High-Pressure Processing (HPP) for pathogen inactivation and product quality retention.
• Understand advanced strategies for validating and verifying both irradiation and HPP processes for food safety.
• Explore best practices in assessing the impact of these technologies on the nutritional and sensory attributes of food.
• Grasp advanced techniques for ensuring regulatory compliance and consumer acceptance of irradiated and HPP-treated foods.
• Learn about robust approaches to integrating radiation and HPP into comprehensive Food Safety Management Systems (FSMS).
• Identify the critical role of packaging materials suitable for high-pressure and irradiated products.
• Develop skills in troubleshooting common challenges and optimizing process parameters for these technologies.
• Understand the evolving scientific advancements and global trends in non-thermal and advanced preservation methods.
• Formulate strategies for risk assessment and communication related to radiation and HPP in the food industry.

Duration

5 Days

Course Outline

Module 1. Introduction to Advanced Food Preservation

• Overview of traditional preservation methods and the need for innovation
• Defining food safety challenges in minimally processed and fresh-like foods
• Introduction to radiation (irradiation) and High-Pressure Processing (HPP) as advanced techniques
• Benefits: microbial inactivation, extended shelf life, quality retention, reduction of chemical preservatives
• Global regulatory context for novel food processing technologies

Module 2. Principles of Food Irradiation

• Understanding ionizing radiation: gamma rays, electron beams, X-rays
• Mechanisms of microbial inactivation by radiation
• Doses of radiation and their applications (radappertization, radicidation, radurization)
• Effects of irradiation on food components (nutrients, sensory attributes)
• Safety and wholesomeness of irradiated foods: scientific consensus

Module 3. Applications & Regulation of Food Irradiation

• Common applications of food irradiation: spices, poultry, red meat, fruits, vegetables
• Addressing public perception and consumer acceptance of irradiated foods
• Global regulatory status of food irradiation: permitted foods, labeling requirements
• Facility requirements and operational controls for irradiation plants
• Measuring absorbed dose and dosimetry

Module 4. Principles of High-Pressure Processing (HPP)

• Understanding HPP: hydrostatic pressure, equipment (batch, semi-continuous)
• Mechanisms of microbial inactivation by high pressure
• Effects of HPP on enzymes, proteins, and other food components
• Advantages of HPP: nutrient retention, fresh-like quality, clean label potential
• Limitations and specific product applications (juices, deli meats, seafood, dips)

Module 5. Applications & Validation of HPP

• Commercial applications of HPP across various food categories
• HPP for food safety: pathogen inactivation (e.g., Listeria, Salmonella, E. coli)
• HPP for shelf-life extension and quality improvement
• Process validation for HPP: challenge studies, critical operational parameters
• Packaging considerations for HPP-treated products

Module 6. Process Validation & Integration into FSMS

• Developing comprehensive validation protocols for both irradiation and HPP
• Establishing critical control points (CCPs) for these technologies within a HACCP plan
• Operational monitoring, verification, and record-keeping for process control
• Integrating radiation and HPP into a broader Food Safety Management System (FSMS)
• Auditing and compliance for facilities using advanced preservation techniques

Module 7. Comparative Analysis & Future Outlook

• Comparing benefits, limitations, and costs of radiation vs. HPP
• Combining advanced technologies (e.g., hurdle technology with HPP or irradiation)
• Emerging research and future trends in non-thermal processing
• Risk assessment and communication strategies for novel food technologies
• The role of radiation and HPP in sustainable food systems and food waste reduction

Training Approach

This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.

Tailor-Made Course

This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Training Venue

The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.

Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant

Certification

Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.

Airport Pickup and Accommodation

Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org  Tel: +254 702 249 449

Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.