Principles of pasteurisation with Campden BRI

This course covers specialist issues relating to the safety of pasteurised products, such as pH measurement and hot filling. It is suitable for those new to the pasteurisation industries (e.g. juices and sauces) as well as factory managers, NPD technologists, supervisors, retail technologists and auditors.

To find out more details and book, click link below:

https://www.campdenbri.co.uk/training/principles-pasteurisation

This course can be customised and is available in house – please contact training@campdenbri.co.uk for more information.