2024 September Short-Term Program
Aim: Understand the theories used in the production of packaged foods, and apply these theories to practical skills.
Schedule: September 9 (Mon) - September 20 (Fri), 2024
Capacity: 10 persons
Registration fee: 80,000 yen (includes the cost of lectures, lab sessions, textbooks, and factory tours)
Language: English*Please make your own hotel reservations.
Contact: international@toshoku.ac.jp
9:00

10:40

10:50

12:30

Registration, Opening Session,and Campus Tour

9/9 Mon
9/10

9/12

Thu

9/13

Fri

9/14

Sat

9/15

Sun

15:20

17:00

Tea Reception

Lab Session 2: Foods in Plastic Pouches and Cups
Factory Tour 1: details to be announced
Lab Session 3: Canned FruitLab Session 4: Heat Sealing of Plastic Pouches

9/16 Mon
9/17

15:10

Lab Session 1: Canned SeafoodTue

9/11 Wed

13:30

Factory Tour 2: details to be announced

Tue

Lab Session 5: Aseptic Filling of Beverage

9/18 Wed
9/19

Thu

Lab Session 6: Capping of Bottles

9/20

FriLab Session 7: Double Seaming of Cans
: Lab Session: TourClosing Session: Tea time reception with teaching staff

Lecture / Lab session

Lab session 1Course Title

Canned Seafood

Lab session 2

Foods in Plastic Pouches and Cups

Lab session 3

Canned FruitLab session 4

Heat Sealing of Plastic Pouches

Lab session 5

Aseptic Filling of Beverage

Lab session 6

Capping of Bottles

Lab session 7

Double Seaming of Cans

Contact: international@toshoku.ac.jp

Description
Why can packaged foods be stored at room temperature? The production principles ofpackaged foods (container, filling, sealing, and sterilization) will be explained. In the practicaltraining, we will make canned fish, which is a typical low-acid food (pH > 4.6, Aw > 0.94).
Packaging design will not be discussed.
You will learn how to produce curry in retort pouches and quality control methods such as
center temperature measurement and strength testing. You will also learn how to produce
puddings with caramel in containers.
Canned fruits are processed as a representative acid food (pH≦4.6, Aw>0.94). While
processing canned oranges, we will focus on the principles of chemical treatment specific tocanned orange and sterilization methods specific to Acid Food.
Participants master the theory, mechanical mechanisms, and inspection methods related toheat sealing (basic to specialized knowledge and comprehensive techniques).
The concept of aseptic beverage manufacturing technology will be experienced through thispractical training. The concept is to fill and seal aseptic product liquid into aseptic containers
in an aseptic environment.
Students will understand the function of caps, how to evaluate closure quality, and learn about
different container caps and closure machines. Students will also participate in hands-on
capping training and capping quality evaluation training.
This course deals with the principles of the double-seaming method of sealing metal
containers through a wide variety of double-seaming machines. In addition, students will learn
how to inspect the double-seaming process using several measuring instruments.

Lecture / Lab session

Course Title

Teaching Staff

Lab session 1

Canned Seafood

Hidehito TAKAHASHI, Norio MIYAO, Yoko KAWAUCHI, Ayane SEKI

Lab session 2

Canned Fruit

Yoko KAWAUCHI, Hidehito TAKAHASHI, Norio MIYAO, Ayane SEKI

Lab session 3

Foods in Plastic Pouches and Cups

Norio MIYAO, Hidehito TAKAHASHI, Yoko KAWAUCHI, Ayane SEKI

Lab session 4

Heat Sealing of Plastic Pouches

Tamotsu INOUE

Lab session 5

Aseptic Filling of Beverage

Tamotsu INOUE, Toshihiro UEHARA, Mutsuyuki FUKUSHIMA, Fujihiko MATSUNAGA

Lab session 6

Capping of Bottles

Shunichi IMAIZUMI, Tamotsu INOUE

Lab session 7

Double Seaming of Cans

Tsuyoshi SHIONO, Kazutada TANAKA, Toshihiro UEHARA, Kazuhiro NISHI

Contact: international@toshoku.ac.jp

DateSep. 12

Factory
details to be announced

Sep. 17details to be announced

Contact: international@toshoku.ac.jp

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