Follow the link on the workshop of your interest and you should be able to sign up from the main Purdue Conferences website.
Either Dr. Mishra himself or Rhonda Taylor.
pH and water activity (Aw) act as barriers against microbial growth but do not guarantee it. Therefore, a combination of these factors plus processing inactivation mechanisms should be considered. A pH > 4.6 and Aw > 8.6 is the least stable since it is low-acid and high-moisture. On the other hand, pH < 4.6 and Aw < 8.6 is a high-acid, low-moisture product which is more stable.
The commercial sterilization of a food product that is then packaged in a sterile container while in a sterile environment.