Membrane Processing and Concentration by Evaporation of Liquid Foods and Beverages

This workshop is designed for individuals involved and interested in the fractionation, separation, concentration, and drying of liquid foods and beverages. The course covers essential aspects of quality, processing, food safety, and cleaning, providing a thorough understanding of the processes and techniques involved.

The workshop will be instructed by Cornell Dairy Foods Extension staff and industry experts, ensuring participants receive high-quality, practical knowledge from experienced professionals.

Key Learning Objectives:

• Understand the principles and techniques of fractionation, separation, concentration, and drying of liquid foods and beverages.
• Learn about quality control measures and best practices in liquid food and beverage processing.
• Gain knowledge of food safety protocols specific to liquid foods and beverages.
• Develop effective cleaning and sanitation strategies for processing equipment.
• Explore innovations and advancements in liquid food and beverage processing.

Who Should Attend:

• Food and beverage processing professionals.
• Quality assurance and control specialists.
• Product development scientists and engineers.
• Plant managers and supervisors in the food and beverage industry.
• Individuals interested in expanding their knowledge of liquid food and beverage processing.

Join us to enhance your expertise in processing liquid foods and beverages, improve your quality assurance and food safety practices, and stay updated with the latest advancements in the industry.