This training course has been developed for those involved with the development, verification, maintenance and operation of UHT processing and aseptic packaging of low-acid and acid foods and beverages. It is suitable for those involved in UHT processing and/or aseptic packaging but do not require the advanced level of training required to determine, validate or verify heat treatments (F values). The syllabus of this training presents the theoretical basis underpinning thermal processing technologies for the manufacture of acid and low-acid UHT processed foods and provides practical training in the operation of UHT heat treatment plants and aseptic filling systems. This applies to the manufacture of sterilised low-acid shelf stable products (aseptic), pasteurised acid shelf stable products, pasteurised products with a nominated refrigerated shelf-life and can be tailored to suit particular manufacturing operations and filling systems. Participants in this two day course will gain knowledge on the operational and regulatory procedures, critical parameters, microbiology of UHT operations used for pasteurization, canning, sterilization, with an emphasis on milk and also focuses on the components of the HTST system in addition to vat pasteurization and UHT processing.