This course introduces how laboratory-scale thermal processing can help food and beverage developers move products from research and development into full commercial production. We explain the fundamentals of pasteurization, UHT/HTST processing, and aseptic techniques, emphasizing why products must be tested under realistic processing conditions before scaling. The session highlights how heat treatment can significantly alter flavor, texture, color, and nutritional quality, making accurate simulation essential during formulation. By replicating commercial processing at the lab scale, developers can refine formulations that maintain product identity and quality when produced at manufacturing scale.
Free
FREE