Retort Processing: Quality Optimisation and Recent Developments

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Date(s) - 28 Mar 2014
9:00 AM - 5:00 PM

Food Industry Centre, Goulburn-Ovens TAFE


Unfortunately we are unable to proceed with this seminar at this time.  If you are interested in attending a similar event in the future, we would appreciate you indicating your interest using the contact form on this page.

This seminar is presented by by FoodStream in conjunction with the Food Industry Centre at Goulburn-Ovens TAFE, Shepparton, Victoria.


Retorting (canning) has a long and safe history in the food industry worldwide.  Developments in recent decades – suitable polymer materials for pouches/tubs, overpressure retorts, improved control systems etc – have allowed many improvements in the range and quality of products offered.

But a “new generation” of improvements are now coming on-stream, harnessing an improved knowledge of quality characteristics and control of quality changes, mathematical and computer-based techniques, and continuing developments in retorting technology.

This seminar provides an overview of new approaches and technologies related to retort processing, and the opportunities these techniques offer for improvement of current products and processes, as well as the development of new ones.

Topics covered will include:

  • Present industrial retort technology – where we are and how we got there.
  • Modelling/prediction of quality changes during thermal processing (texture, colour, nutrition etc)
  • Cooking value (quality) vs Sterilising/Pasteurising value – the traditional approach to optimising quality for retort processing
  • Advances in optimising “traditional” retort processes for quality
  • Identifying the most important process parameters through a statistical approach – the Taguchi Method.
  • Novel approaches to retort process design – graduated heating, novel approaches to agitation, real-time process control, combinations with other technologies.
  • Optimising retort processes for production and energy efficiency.


Friday 28 March 2014.  Arrival from 8:30 am for 9 am commencement.  Planned finish time 4:30 pm.


Food Industry Centre, Goulburn-Ovens TAFE, Fryers Street, Shepparton, Victoria

Registration Fee:

$480 plus GST (includes course notes, lunch, and morning and afternoon tea).  10% discount applies to three or more registrations received together from the same company.  A further 10% discount is available to those who register by 21 February.  Registrations must be received by 21 March.

To register, use the form below, and an invoice for fees will be sent to your company.

Course Presenters:

Mr Chis Bourne recently completed an “International Specialised Skills Institute” fellowship, during which he reviewed developments in retort process design overseas.  The fellowship included process design training in Canada, quality optimisation training at Campden BRI in the UK, and visits to major retort technology suppliers in the USA and Europe.  Chris is qualified as an “Approved Person” for thermal processing, and is a member of the Institute of Thermal Processing Specialists.

Mr Gordon Young has extensive experience in Australia and overseas as an “Approved Person” for the development of thermal processes.  He has also been presenting training in thermal processing for many years – first through the University of Qld, then independently and with GoTAFE, most recently being contracted by the Secretariat of Pacific Communities to provide training to the regional seafood canning industry.  He is a member of the Institute for Thermal Processing Specialists, and of the Australian Institute of Food Science and Technology.

Further information on FoodStream’s experience and services in thermal process is available at

Who should attend?

This seminar provides background on process optimisation approaches for those interested in increasing the efficiency of retort processes and the resulting product quality.  It is suitable for those involved in retort process design and supervisors/managers who wish to understand the potential of this area. 

Further information & enquiries

Use the contact form on this page.


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