Juice Processing Course

The Juice Processing Course was last held in March of 2007 and was also held on March 17 - 18th, 2010. It was co-sponsored by the California League of Food Processors and HeinzSeed. The next course is not scheduled at this time.

Brochure for 2010 course (Registration Form for Checks - page 2)

Draft Agenda for 2010 course

Juice Processing Workshop - This course is designed for those industry and government professionals working in the area of juice analysis, quality, research standards and regulations. A background in Chemistry, Food Science & Technology or Food Physics/Food Engineering is useful.

Day One of the course covers the basics of Juice Processing including: juice microbiology and juice HACCP, juice extraction and processing, quality preservation and measurement, pigments and pigment preservation, regulatory overview, and juice flavor.

Day Two of the course covers advanced juice topics including: “the good, the bad, and the ugly” in juice products, juice authenticity, juice authentication, purchasing and specifications, enzymes in juice production, degradative chemistry of juice, advanced processing technologies, and the pros and cons of antioxidants.