This course will provide participants with necessary skills to design safe and commercially viable thermal schedules for the processing of low-acid food products in cans, pouches and other hermetically sealed packaging.


  • $3500


    Closing date: 6 May 2019

Event date: 03Jun 2019

Monday 3 - Friday 7 Jun 2019

CSIRO's Food Innovation Centre

  • 8.30 AM - 5.00 PM

671 Sneydes Road, Werribee Vic Australia
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The course involves four days of lectures in thermal processing, practical heat penetration work, process calculations, tutorials and preparation for exams. Two examinations will be given on the fifth day, which will cover theory and practical thermal processing calculations.

Participants who successfully pass the examinations will be authorised to submit new thermal process schedules for approval by the Department of Agriculture. New Zealand participants will also be authorised with the Ministry for Primary Industries.

Course modules

  • Microbiology of cannery operations
  • Thermal processing concepts
  • Microbial heat resistance and determination of target F values for heat processed foods
  • The trapezoidal integration method
  • Mathematics of heat transfer
  • Models for calculating F values and processing conditions
  • Calculations for non-scheduled processes
  • Retorting and over-pressure
  • Techniques for validating retort performance
  • Application of the HACCP system to heat processing
  • Packaging systems for heat processed foods.

Who should attend?

  • Representatives of the food manufacturing industry who design thermal process schedules
  • The expected minimum is a science or engineering degree and some retort experience, or a number of years in the canning industry
  • Some knowledge of microbiology as well as proficiency in mathematical calculation is required to pass the course.


  • Duration: five days
  • Times: 8.30 am – 5 pm
  • Enrolments: restricted to approximately 12 people
  • Cancellation by a participant: if received by the closing date, A$320 administration fee will be charged. No refunds will be paid after this date, however substitute delegates are welcome
  • Accommodation: not included
  • What to bring: a good scientific calculator with log and power functions as a minimum
  • Clothing: please wear safety boots. Protective coats are provided
  • Course frequency: CSIRO generally holds this course twice per year. It is occasionally held in New Zealand and in-house at companies' request. Do not hesitate to contact us to inquire about future course dates and locations
  • Course cancellation: courses may be cancelled if numbers are insufficient by the registration closing date.

CSIRO's Approved Persons Course is delivered by DWC FoodTech. For food industry representatives with limited experience and training in thermal processing operations and who anticipate enrolling in the Approved Persons Course, completion of DWC FoodTech's Department of Agriculture-approved and NZFSA-approved Retort Supervisors Certification Course is recommended as a pre-requisite program.


For more information or to register, contact: Diana Castree, +61 3 9731 3426,