HTST Pasteurization Workshop
The two-day pasteurization seminar that gives participants an overview of the concepts of pasteurization, equipment, fail-safe devices, functions and regulatory applications, design and function as related to time, temperature and pressure of the HTST (High temperature, short time) pasteurization system. Hands-on experience will be facilitated with a simulator featuring flow diversion devices, instrumentation controls (STLR), pressure differential controllers and visual observation of various HTST flow schemes.
The HTST Training Simulator Gives Participants Hands-On Experience Including:
- Flow Diversion Device
- Instrumentation Controls (STLR)
- Pressure Differential Controller
- Product Flow
- Mandated Valves in an accepted HTST System.
- And Much More!
The cost to attend is $750 per person by the registration deadline of March 15. This fee covers instruction, manual, lunch, and certificate. After the deadline, the registration cost is $800. Optional parking passes are $7.00 per day. If parking on the OSU campus, a parking pass is required.
Class sessions are held in the Parker Food Science Building on The Ohio State University campus.
There are many nearby hotels on Olentangy River Rd. A few that include shuttle to OSU are Hampton Inn & Suites,Hilton Garden Inn, and Springhill Suites. Additional options can be found here: go.osu.edu/hotels.
Please do not make travel arrangements until you receive a registration confirmation email.
Registration - (space is limited to 18 attendees)
Cancellations must be received before March 22 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after March 22 or for no-shows.
In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.