tomato proceSSInG SchooL - CLFPclfp.com/documents/Expo/2012/TPS.pdf · Production Manager, ... and...

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REgiStER ONLiNE At WWW.CLFP.COm/EXPO 6 tomato proceSSInG SchooL Register online at www.clfp.com/expo WORKSHOP COORDiNAtOR mark E. Kimmel, Stanislaus Food Products Senior VP - total Quality and gmPs Mr. Kimmel has worked in the canning industry for 35 years, with 26 years spent at Stanislaus Food Products working with canned tomatoes as QC Manager, Producon Manager, VP of Operaons, and Senior VP of Operaons and Contract Sales. He holds a bS Degree from Purdue university in Food Science, and CCPS Degree from the Culinary Instute of america in Hyde Park, ny. He is a past President of the Food Processor’s Sanitaon associaon. He has received Disnguished ag alumni award from Purdue in 2006, Outstanding Food Science award in 2004 from Purdue. COuRSE iNStRuCtORS Diane Barre, Ph.D., uC Davis Dr. barre’s research program addresses the effects of raw material quality and processing on color, flavor, texture and nutrional quality of fruit and vegetable products. tom Dambak, Consultant Mr. Dambak rered aſter a long career specializing in asepc processing of bulk tomato and citrus fruit products. He remains acve through consulng and involvement in projects. Steve Demuri, Campbell Soup Company Mr. Demuri joined Campbell Soup Company in 1993 as a Senior research Scienst in its Tomato Processing research group at Campbell’s research & Development in Davis, Ca. Rey Elizondo, Ph.D., California State university, Fresno Dr. elizondo is a lecturer in both the Food Science and Industrial Technology Departments at CSu, Fresno. Prior to CSu, Fresno, rey worked for FMC FoodTech (now JbTC) for 29 years with extensive involvement in equipment design and tesng, food processing system development and fruit and vegetable processing technology. Linda Harris, Ph.D., uC Davis Dr. Harris works with food producers, processors, consumers, and representaves from State and Federal Government on issues related to microbial food safety. mark E. Kimmel, Stanislaus Food Products See above for bio. glenna mahews, JBt Foodtech Ms. Mahews works for JbTC and is acve in the asepc poron of the tomato industry. Her experience is based upon commissioning, training and performing audits of asepc systems throughout California and globally. WHO SHOuLD AttEND The Tomato Processing School (TPS) is designed for current employees of tomato processing companies who wish to expand their knowledge of the enre operaon of the business. Line operators may be familiar with one or more facets of their own processing line, however an understanding of all the unit operaons involved in tomato processing, even those not presently ulized at their own facility, may be desirable. This workshop is also intended for individuals not immediately involved in the day-to-day operaons of a tomato processing facility who wish to broaden their understanding. These individuals might include management and supervisory personnel, engineers, sanitarians, research and development personnel, government inspectors and suppliers to the industry. WORKSHOP COSt Early Registraon by December 16, 2011 $375.00 - CLFP Processor and affiliate Members $475.00 - non-CLFP Members Aſter December 16, 2011 $410.00 - CLFP Processor and affiliate Members $510.00 - non-CLFP Members registraon includes: refreshments, lunch, course binder and entrance to the 2012 expo & Showcase of Processed Foods, January 31 & February 1. Ticketed events are an addional cost. Cancellaon Policy Cancellaons must be submied in wring by Friday, January 13, 2012. registraon will be refunded less a $50.00 processing fee. no refunds will be issued aſter January 13, 2012. Substuons are allowed. For more informaon, visit www.clfp.com. Aendees must be pre-registered to aend. tOmAtO PROCESSiNg SCHOOL HOuRS Monday, January 30, 2012 7:30 am - 8:00 am registraon open 8:00 am - 4:00 pm Tomato Processing School 11:30 am - 12:30 pm Lunch (included) COuRSE AgENDA In tr o to TPS • CLFP • Speakers • Coordinators • Schedule Goals • Purpose • acknowledgements Stascs • Global • uS • California Lab analyses • Terminology • Dice • Paste • Grading Microbiology Inspecon • PTab Variees • Soil/locaon/maturity Organic receiving Diced & Whole Peel • Sizing • Sorng • Peeling • Dicing • Calcium treatment Filling bulk • Sterilizaon/cooling • bins/drum filling • Packaging Canning • Packaging • Can filling • Cookers • Pallezing Paste Hot & cold break • Pulper/finisher • evaporaon asepc processing & cooling • Filling Storage and shipping • railroad tests Sheraton grand Sacramento monday, January 30, 2012 8:00 am - 4:00 pm SPONSORS:

Transcript of tomato proceSSInG SchooL - CLFPclfp.com/documents/Expo/2012/TPS.pdf · Production Manager, ... and...

Page 1: tomato proceSSInG SchooL - CLFPclfp.com/documents/Expo/2012/TPS.pdf · Production Manager, ... and fruit and vegetable processing technology. Linda Harris, Ph.D., ... The Tomato Processing

REgiStER ONLiNE At WWW.CLFP.COm/EXPO 6

tomato proceSSInG SchooL

Register online at www.clfp.com/expo

WORKSHOP COORDiNAtORmark E. Kimmel, Stanislaus Food ProductsSenior VP - total Quality and gmPsMr. Kimmel has worked in the canning industry for 35 years, with 26 years spent at Stanislaus Food Products working with canned tomatoes as QC Manager, Production Manager, VP of Operations, and Senior VP of Operations and Contract Sales. He holds a bS Degree from Purdue university in Food Science, and CCPS Degree from the Culinary Institute of america in Hyde Park, ny. He is a past President of the Food Processor’s Sanitation association. He has received Distinguished ag alumni award from Purdue in 2006, Outstanding Food Science award in 2004 from Purdue.

COuRSE iNStRuCtORSDiane Barrett, Ph.D., uC DavisDr. barrett’s research program addresses the effects of raw material quality and processing on color, flavor, texture and nutritional quality of fruit and vegetable products.

tom Dambak, ConsultantMr. Dambak retired after a long career specializing in aseptic processing of bulk tomato and citrus fruit products. He remains active through consulting and involvement in projects.

Steve Demuri, Campbell Soup CompanyMr. Demuri joined Campbell Soup Company in 1993 as a Senior research Scientist in its Tomato Processing research group at Campbell’s research & Development in Davis, Ca.

Rey Elizondo, Ph.D., California State university, FresnoDr. elizondo is a lecturer in both the Food Science and Industrial Technology Departments at CSu, Fresno. Prior to CSu, Fresno, rey worked for FMC FoodTech (now JbTC) for 29 years with extensive involvement in equipment design and testing, food processing system development and fruit and vegetable processing technology.

Linda Harris, Ph.D., uC DavisDr. Harris works with food producers, processors, consumers, and representatives from State and Federal Government on issues related to microbial food safety.

mark E. Kimmel, Stanislaus Food ProductsSee above for bio.

glenna matthews, JBt FoodtechMs. Matthews works for JbTC and is active in the aseptic portion of the tomato industry. Her experience is based upon commissioning, training and performing audits of aseptic systems throughout California and globally.

WHO SHOuLD AttENDThe Tomato Processing School (TPS) is designed for current employees of tomato processing companies who wish to expand their knowledge of the entire operation of the business. Line operators may be familiar with one or more facets of their own processing line, however an understanding of all the unit operations involved in tomato processing, even those not presently utilized at their own facility, may be desirable.

This workshop is also intended for individuals not immediately involved in the day-to-day operations of a tomato processing facility who wish to broaden their understanding. These individuals might include management and supervisory personnel, engineers, sanitarians, research and development personnel, government inspectors and suppliers to the industry.

WORKSHOP COSt Early Registration by December 16, 2011

$375.00 - CLFP Processor and affiliate Members

$475.00 - non-CLFP Members

After December 16, 2011

$410.00 - CLFP Processor and affiliate Members

$510.00 - non-CLFP Members

registration includes: refreshments, lunch, course binder and entrance to the 2012 expo & Showcase of Processed Foods, January 31 & February 1. Ticketed events are an additional cost.

Cancellation Policy Cancellations must be submitted in writing by Friday, January 13, 2012. registration will be refunded less a $50.00 processing fee. no refunds will be issued after January 13, 2012. Substitutions are allowed. For more information, visit www.clfp.com.

Attendees must be pre-registered to attend.

tOmAtO PROCESSiNg SCHOOL HOuRSMonday, January 30, 20127:30 am - 8:00 am registration open8:00 am - 4:00 pm Tomato Processing School11:30 am - 12:30 pm Lunch (included)

COuRSE AgENDA

Intro to TPS • CLFP • Speakers • Coordinators • ScheduleGoals • Purpose • acknowledgementsStatistics • Global • uS • CaliforniaLab analyses • Terminology • Dice • Paste • GradingMicrobiologyInspection • PTabVarieties • Soil/location/maturityOrganicreceivingDiced & Whole Peel • Sizing • Sorting • Peeling • Dicing • Calcium treatmentFilling bulk • Sterilization/cooling • bins/drum filling • Packaging Canning • Packaging • Can filling • Cookers • PalletizingPaste • Hot & cold break • Pulper/finisher • evaporation • aseptic processing & cooling • Filling • Storage and shipping • railroad tests

Sheraton grand Sacramentomonday, January 30, 20128:00 am - 4:00 pm

SPONSORS: