Aseptic Processing and Packaging Workshop at Purdue University incorporates a lecture and engineering principles relevant to applying aseptic technology. The activities include simulated process demonstrations, packaging integrity tests, testing methods in chemistry and microbiology, and displays of equipment components used in aseptic processing.
For those looking for a more flexible workshop, an online course is now being offered. The online option has open registration. Though this option is online, the workshop still covers the same curriculum and topics as the in-person option.
Topics presented are an overview of aseptic processing and packaging, microbial principles applied to aseptic processing, chemical considerations, principles of thermal processing and thermo-bacteriology, equipment features, packaging considerations and assessment the package's sealing integrity, and determination of a quality assurance program for a review of compliance issues relative to commissioning an aseptic system.
The Department has been a recognized leader in aseptic processing, starting with Dr. Phil Nelson's bulk aseptic storage in the late 1960s. In 2023, we will hold our 40th annual Aseptic Workshop open to the general public. Upon demand, Purdue Food Science can customize the workshop to fit your individual company's needs.
Upon completion of this course, students should be able to do the following regarding aseptic processing operations and aseptically processed food products:
- Describe the chemical reactions that most affect the quality, including how to control and monitor these.
- Describe the microbiological concerns and use this knowledge in problem solving.
- Select appropriate packages and package integrity tests.
- Understand the heat transfer principles; and calculate thermal processes, lethality flow rate characteristics, and residence time distribution.
Course
Aseptic Processing & Packaging: This course provides an overview of aseptic processing and packaging systems; thermal processing and fluid flow in continuous heat exchangers; food microbiology, chemistry, and packaging as applied to aseptic processing. Establishing processes for aseptic processing of liquid and particulate foods.
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Course Delivery
Aseptic Processing & Packaging is taught asynchronously, meaning students can access the course whenever best fits with their schedules. Students have access to the course for six months.
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Meet the Instructor
Dharmendra Mishra Ph.D.
Dr. Mishra’s extension and applied research is focused on commercial food manufacturing to advance food safety and quality for existing and novel thermal and non-thermal manufacturing technologies. Dr. Mishra was a process engineer and process authority at Nestle and Mead Johnson Nutrition and his industry experience provided him with insights into many scientific and technical challenges facing the food industry and allowed him to establish and develop a vibrant extension and applied research program in commercial food manufacturing at Purdue University. Since joining Purdue, Dr. Mishra has been working to overcome these challenges by focusing on multiple extension and applied research areas, including novel food manufacturing technology development. Dr. Mishra is an internationally recognized process authority who helps to bridge the gap between manufacturers of shelf-stable products and regulatory agencies such as the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). He works with food processors, small businesses, entrepreneurs, farmers, and regulators to manufacture shelf-stable food products without pathogenic and spoilage risks.