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HTST Pasteurization Workshop

August 15 and 16, 2018

Fresno State University, Fresno, CA


This two-day Pasteurization Workshop gives participants an overview of the concepts of pasteurization including the time, temperature and pressure relationships of the system. This course covers the individual component’s design and function, fail-safe features, regulatory requirements, sanitation considerations and system integrity issues.

 Why You Should Attend:

Our workshop in High Temperature Short Time (HTST) Pasteurization will teach you:
 Basic Dairy chemistry and microbiology as it relates to pasteurization
History of pasteurization and common methods of pasteurization
The theory and function of an HTST system and its individual components
Legal controls and their requirements.
HACCP & Food Safety criteria relating to the Critical Control Point
Sanitation basics and cleaning of an HTST system
Auxiliary equipment including homogenization and separation

Cost of this two-day workshop:

$750 per person*;
$100 discount if two or more attendees register from the same plant;
Sign up deadline is July 31, 2018
*After the deadline, the rate is $800 per person




Who Should Attend?

 Individuals in Quality Control/Food Safety
Operations Management/Plant Superintendents
HTST Operators | Plant Engineers
Dairy Consultants
Individuals with Food Safety oversight and responsibility



Chuck Yarris
Quality & Food Safety Director,
Dairy Learning Center
Department of Food Science and Nutrition
Fresno State University:
Dr. Steven Pao
Dr. Erin Dormedy
Dr. Carmen Lincon-Cano
Plus Regional/Local Equipment Specialists


For more information, call (559)-278-4405 or email micserrano@csufresno.edu