Trends in Water Treatment and Recycling

(Webinar length:  1hr 23min)


The following webinar will focus on water management within the vegetable processing industry although the principals apply to all sectors of the food industry. Background information on different water sources and associated chemical/microbiological hazards will be presented. The different uses of water within processing will be provided along with metrics used to assess quality attributes. Working examples will be provided on how the characteristics of the waste water defines the technologies (biological, physical, chemical or combination) that can be applied with reference to the intended end use (return to processing, irrigation or disposal). The additional benefit of water recycling in enhancing post-harvest wash treatments will be discussed in relation to validating biocidal wash treatment.

Areas covered in the webinar:

  • Water sources and characteristics
  • Biological and chemical hazards associated with water
  • Applications and usage rates of water in the food sector
  • Approaches to water disinfection in vegetable processing
  • Biological and chemical parameters for assessing water quality
  • How to select the appropriate water recycling technology
  • Methodology for validating post-harvest wash processes and role of water recycling technologies
  • Approaches to water management

Who will benefit:

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • HACCP Coordinators
  • Government food inspectors
  • Neonatal-Perinatal health care workers
  • Microbiologists and Food Processing Engineers

Presenter--Dr. Keith Warriner:

Dr. Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002.

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts.

  • Item #: 1119eWater
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Price $289.00