JUICE PROCESSING SUMMER SCHOOL Parma, 14/06/2021 – 17/06/2021

FONTS USED PROMINENT COLORS

C=92 M=00 Y=11 K=18 R=00 G=151 B=187 HEX = 0097BB

C=00 M=100 Y=100 K=00 R=237 G=28 B=36 HEX = ED1C24

C=73 M=00 Y=100 K=00 R=67 G=182 B=73 HEX = 43B549 PROGRAM IFU University Juice Processing Summer School

TIME ACTIVITY SESSION TOPICS CONTENT LOCATION

Morning Travel Afternoon From Registrations Open Registrations Open (to provide students 17:00 with course Handbook and Gadgets)

From Palazzo Ducale al Welcome Cocktail MON 14 JUN 19:00 Giardino

Raw materials processing – Clear & cloudy juice extraction – Clear juice clarification Theoretical Parma University 09:00 - Raw materials lesson: Citrus extraction – Orange extraction Campus Classrooms 11:00 processing 3 Topics (Santa Elisabetta Center) Raw materials extraction – Mediterranean and Tropical fruit extraction

11:00 - Coffee break 11:30

Effects on – D, z and F0 parameters microorganisms, – Ea and k parameters Parma University Theoretical enzymes and nutritional – Inactivation kinetics Campus Classrooms 11:30 - lesson: Thermal juice compounds (Santa Elisabetta Center) 13:00 2 Topics stabilisation Thermal fluid – Conventional thermal dynamics overview – Ohmic heating

13:00 - Lunch 14:00

14:00 - Adjourn to Subdivision into 3 groups (GROUP A, B and C) of 16/17 people,

TUE 15 JUN – DAY 1 TUE 15 JUN – DAY 14:30 laboratory session who will go to the various labs and companies in rotation.

Lab and pilot Chemistry – Method of Analysis SSICA Laboratories line Activity (Group A) Thermal stabilisation – UH-MIX pilot-scale line CFT Tecnopolo (Parma Pilot and Non-Thermal processing – PEF industrial University Campus) 14:30 - Hands-on lines activity HPP Italia 17:30 activities – HPP (Group B)

Microbiology – Yeasts and Moulds (HRM), UNIPR Laboratories Lab and pilot ACB (alicyclobacillus), (Parma University Campus) line activity TVC (total viable count) (Group C) Thermal stabilisation – Ohmic heating pilot line JBTC

Technology action mechanism & equipment description + HPP mathematical models for 09:00 - inactivation kinetics (pressure Theoretical Parma University 10:30 Non-thermal resistance) lesson: Campus Classrooms juice Technology action mechanism 2 Topics (Santa Elisabetta Center) stabilisation & equipment description PEF + mathematical models for inactivation kinetics (electroresistance)

10:30 - Coffee break 11:00

– Aseptic Filling technologies – Ultra clean – Hot fill

WED 16 JUN – DAY 2 WED 16 JUN – DAY Theoretical Filling and Parma University 11:00 - lesson: packaging: Campus Classrooms 13:00 Packaging materials: – Glass 2 Topics technologies (Santa Elisabetta Center) features, sustainability – Cartons and materials and influence on – Cans shelf-life – Pouches – Plastic PROGRAM IFU University Juice Processing Summer School

TIME ACTIVITY SESSION TOPICS CONTENT LOCATION

13:00 - Lunch 14:00

14:00 - Adjourn to Subdivision into 3 groups (GROUP A, B and C) of 16/17 people, 14:30 laboratory session who will go to the various labs and companies in rotation.

Lab and pilot Chemistry – Method of Analysis SSICA Laboratories line activity (Group B) Thermal stabilisation – UH-MIX pilot-scale line CFT Tecnopolo (Parma Pilot and Non-Thermal processing – PEF University Campus) industrial 14:30 - lines activity – HPP HPP Italia 17:30 Hands-on activities (Group C)

WED 16 JUN – DAY 2 WED 16 JUN – DAY Microbiology – Yeasts and Moulds (HRM), UNIPR Laboratories Lab and pilot ACB (alicyclobacillus), (Parma University Campus) line activity TVC (total viable count) (Group A) Thermal stabilisation – Ohmic heating pilot line JBTC

20:30 Pizza Dinner La Duchessa restaurant

– Enzymatic browning Juice Chemistry – Maillard reaction – Oxidation – Ascorbic Acid Degradation Methods of analysis and – Reference methods Method of Analysis – Precision & trueness various Parma University Theoretical – QA of analysis 09:00 - legislations Campus Classrooms lesson: pre-screening 11:00 – Industry codes (AIJN) (Santa Elisabetta Center) 3 Topics (linked – Types of adulteration to juice Authenticity – Testing scope processing) – Control systems

– Pre-screening of allowed additives and Legislation processing aids in various legislation (CODEX, FDA, etc)

11:00 - Coffee break 11:30

Nutritional Nutritional quality of juices 11:30 - Theoretical Parma University aspects 13:00 lesson: Campus Classrooms linked to juice

THU 17 JUN – DAY 3 THU 17 JUN – DAY 2 Topics Nutrients preservation in (Santa Elisabetta Center) processing juices processing

13:00 - Lunch 14:00 14:00 - Adjourn to Subdivision into 3 groups (GROUP A, B and C) of 16/17 people, 14:30 laboratory session who will go to the various labs and companies in rotation.

Lab and pilot Chemistry – Method of Analysis SSICA Laboratories line activity (Group C) Thermal stabilisation – UH-MIX pilot-scale line CFT

Pilot and Non-Thermal processing – PEF Tecnopolo (Parma 14:30 - Hands-on industrial University Campus) 17:30 activities lines activity – HPP HPP Italia (Group A) – Yeasts and Moulds (HRM), Microbiology UNIPR Laboratories Lab and pilot ACB (alicyclobacillus), (Parma University Campus) line activity TVC (total viable count) (Group B) Thermal stabilisation – Ohmic heating pilot line JBTC

From Goodbye Dinner Amedeo Bocchi and 19:00 Renato Vernizzi Museum

The University of Parma The University of Parma (Italy) is one of the oldest universities in the world, founded in the 10th century. The size of the University of Parma (32,000 students) and the Parma lifestyle attract a large number of students from all over Italy.

In Parma, scientific, technological, economic and cultural skills and know-how all come together to create food. The School of Course fees: Advanced Studies on Food and Nutrition of the University of Parma €1,099 for IFU members, €1,599 for non-members gathers these local competences and adds proactive links with international organisations and universities. It is a dynamic and Hotel details: efficient institution that boasts close ties with all areas of research We have reserved rooms at the Starhotels Du Parc Parma for into food: product and process innovation, safety and quality, €115 per night. Please use the booking form on the webpage human nutrition, education and communication, sustainability, socio-economic aspects, legislation, etc.

International Fruit & Vegetable The School offers high-level, multidisciplinary training opportunities to develop professional expertise able to tackle emerging issues Juice Association – IFU and problems of the food sector.

Represents the Global Commissions Fruit Industry – Legislation Over 200 members – Science & Technology in 77 countries – Methods of Analysis Members – Marketing Pilot plant facilities provided by: - Associations - Corporate Publications - Friends – Methods of Analysis (Chemical - University & Micro)

Registered NGO at Codex FONTS– Recommendations USED PROMINENT COLORS C=92 M=00 Y=11 K=18 R=00 G=151 B=187 Alimentarius – Juice & nutritionHEX = 0097BB news C=00 M=100 Y=100 K=00 R=237 G=28 B=36 – e-learning videosHEX = ED1C24 C=73 M=00 Y=100 K=00 Contact Us: R=67 G=182 B=73 Events HEX = 43B549 – Juice Summit email: [email protected] (with AIJN & SGF) – Juice Conference Visit the IFU University page on the IFU – Technical Workshop (with SGF) website to book your place on the course – Roadshows (with SGF) https://ifu-fruitjuice.com/event/IFUUniversity