Industry Guidance on Acidified Foods Workshop

Module Three: Industry Guidance on Acidified Foods

September 20, 2012

8:00-10:00am   Lectures

              A. Principles of Acidified Foods

10:00-10:15am   Break

10:15-Noon      B. Developing Thermal Process for High Acid and Acidified Products

Noon-12:45pm   Lunch

12:45-3:00pm    Laboratory Sessions

              C. Standardization of pH Meters

              D. Determination of pHs of Different Products Using pH Meter

              E. Pickle-making Lab

3:00-3:15pm    Break

3:15-3:45pm    F. Titration Procedure and Calculation of Titratable Acidity

              G. Interpretation of Results