Alliance Weintraub Tobin Bank Of America Scholle Packaging Silgan Containers Corporation Johnston Trading Compnay JBT Food Tech Ewing Foley Manufacturers Representative Witt Gas Buckhorn La Costa Baker Tilly Security Pacific Gas and Electric Company Fresh Cut Langguth Enterprises Wells Fargo Team California Tetrapak PDQ Bank of the West


Tomato Processing School



Tuesday, February 18, 2014  |  Sheraton Grand Sacramento Hotel  |  8:00 am – 4:00 pm


WORKSHOP COORDINATOR
Mark E. Kimmel, Stanislaus Food Products
Senior VP - Total Quality and GMPs

 

  TOMATO PROCESSING SCHOOL HOURS
7:30 am – 8:00 am – Registration open
8:00 am – 4:00 pm – TPS Class
11:00 am – 12:00 pm – Lunch (included)
COURSE INSTRUCTORS
Diane Barrett, PhD, UC Davis
Dr. 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, Consultant
Mr. 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.

Gordon Davidson, UC Davis
Dr. Davison is a postdoctoral scholar at UCD in the Food Science and Technology department. He received his bachelor’s degree in Nutritional Sciences and his Ph.D. in Food Science from Michigan State University. His research focuses on microbial intervention strategies during postharvest processing of fresh fruits and vegetables.

Steve Demuri, Campbell Soup Company
Mr. 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.

Mark Kimmel, Stanislaus Food Products
Mr. Kimmel has worked in the canning industry for 40 years, with 30 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 CCSP Degree from the Culinary Institute of America in Hyde Park, NY. He is a past President of the Food Processor’s Sanitation Association. He received the Distinguished Ag Alumni Award in 2006 and Outstanding Food Science Award in 2004, both from Purdue.

Tom White, Anzu Technology


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 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
Attendees must be pre-registered to attend.

TOMATO PROCESSING SCHOOL

Early
Pricing
By 1/3/14
Regular Pricing
After 1/3/14
CLFP Processor and Affiliate Members/Gov/Assn/Edu $375 $410
Non-Members/Growers/Other $475
$510

 

TPS SPONSORS:


 

COURSE AGENDA
Intro to TPS
• CLFP
• Speakers
• Coordinators
• Schedule

Goals
• Purpose
• Acknowledgements

Statistics
• Global
• US
• California

Lab Analyses
• Terminology
• Dice
• Paste
• Grading

Microbiology Inspection
• PTAB

Varieties
• Soil/location/maturity

Organic Receiving Diced & Whole Peel
• Sizing
• Sorting • Peeling
• Dicing • Calcium treatment

Filling Bulk
• Sterilization/cooling
• Bins/drum filling
• Packaging Canning
• Packaging
 • Can filling
• Cookers • Palletizing Paste
• Hot & cold break •

Pulper/finisher
• Evaporation
• Aseptic processing & cooling
• Filling Storage and shipping
 • Railroad tests