JBT’s Europe, Middle East and North Africa Technical Manager for Citrus, José Lorente, will be hosting a special workshop examining methods of citrus juice extraction as part of the three-day International Fruit & Vegetable Juice Association (IFU) Summer School 2020, which is scheduled to take place in Parma, Italy from June 29-July 02.
To be held at the University of Parma, the school will comprise three days of lectures with two sessions per day and practical hands on activities with pilot scale processing lines, involving JBT and other process equipment manufacturers plus the opportunity to learn about laboratory microbiological and chemical tests.
“I am going to be speaking about the challenges surrounding citrus production, sustainability and food safety, and how technology is being adapted to meet these needs,” explains Lorente.
“I am also going to include things that don’t usually get covered in these kinds of presentations, such as the differences between oranges and mandarins, and the health benefits that mandarins can deliver.”
The workshop will also take a look at valuable by-products that can be recovered during citrus extraction, whether that be cloudy pulp or d-Limonene – a natural organic solvent used in aroma industry and other sectors, which is one of the most lucrative by-products of the citrus extraction process.
In his role as JBT’s Technical Manager for Citrus in the EMENA region, José Lorente is responsible for technology updating and R&D projects for the citrus industry in Europe and the Mediterranean. Since 2010, he has also been the Senior Technology Adviser for Asia/Pacific markets for fruit and vegetable processing.
The IFU University Juice Processing Summer School will take place from June 29-July 02 at the University of Parma, Parma, Italy.