10th Annual Thermal Processing of Ready-to-Eat Meat Products Short Course
At The Ohio State University
March 31-April 2, 2009
Speaker's Pictures and Bios
Below are presentations from previous years. This page will be updated as the 10th Annual Thermal Processing class nears.
Click on the topics below to see a brief summary.
Fundamentals of Microwave Cooking of Bacon - Julian Beld ~ New
Sanitary Facility Design
Sanitary Equipment Design
Overview of Heat and Mass Transfer Dr. Brad Marks, Michigan State University
Microbiology of Cooked Meats Dr. Vijay Juneja, USDA-ARS
Fundamentals of Continuous Thermal Processing - Dr. Don Burge, Gold'n Plump Poultry
Mechanics of Chilling RTE Meat Products Seth Pulsfus, Alkar-Rapid Pak
Performance Standards for Lethality and Stabilization - Dr. Ilene Arnold, FSIS ~ New
Equipment and Process Validation for Batch and Continuous Ovens Bob Hanson
Temperature Measurement Bob Hanson
Data Logging and Tracking Dr. Steve Offley, Data-Paq
ARS Pathogen Modeling Programs for Cooked Product Stabilization Dr. Vijay Juneja, USDA-ARS
Validating Lethality Processes for Dry and Semi-Dry Meat Products Dr. Shai Barbut, University of Guelph
Food Safety Beyond the Guidelines and Regulations Dr. Brad Marks, Michigan State University
Thermal Processing of Slurries with Indirect Heating Dan Voit, BlenTech
Post-Packaging Pasteurization of RTE Meat Products Seth Pulfus, Alkar-Rapid Pak
Processing Interventions to Prevent L. monocytogenes Growth Dr. Lynn Knipe, The Ohio State University
Controlling L. monocytogenes in RTE Meat and Poultry Products (FSIS RTE Final Rule) - Dr. Ilene Arnold, FSIS ~ New
Safe Handling of RTE Meat Products Post-Cook Prof. Robert Rust, Rust Associates, Inc.
Supporting Documentation Material for Making HACCP Decisions Dr. Mary Kay Folk and Dr. Lynn Knipe, The Ohio State University
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