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Validation Workshop: Packaging and Filling

June 20, 2022—June 23, 2022



About the Program
Validation Workshop: Aseptic Processing and Filling is designed for food processors that are already producing aseptic shelf-stable products or installing new commercial lines for future production needs. The workshop will provide insights into key aspects of validation and hands-on exercises with validation methods. Validation workshop will be helpful and suitable for process authorities, food and packaging engineers, microbiologists and those involved with the validation process at your facility.


For the complete agenda click HERE



Aseptic 101
Master Validation Plan (MVP/DQ/IQ/OQ/PQ/CIP) Regulations– FDA Perspective
Spoilage Investigation Validation of UHT and A-Tank Filler Sterilization Validation Kinetics of Spores
Sterile Barriers Design and Validation Filler Pre-sterilization
Use of Model in Validation
Mock FDA Filing
Validation Results Review Session Post Process Incubation and Testing
Laboratory Content Inoculated Pack Aseptic System Filler Pre-sterilization
Spot Inoculation/Spore Strips Aseptic Tank Temperature Distribution. Topics are subject to change.

Purdue is committed to making its programs accessible to individuals with disabilities. If you require an accommodation or special assistance for this program due to a disability, please contact us at (866) 515-0023.



The introductory fee for the Validation Workshop: Aseptic Processing and Filling is $2,500. Advanced registration is required. The registration deadline June 13, 2022. International attendees the deadline is registration deadline May 31, 2022. Credit card information must be entered at the end of registration to complete your enrollment. If you need to pay by check, please contact Amanda Johnson at



The workshop will be held in Philip E. Nelson Hall of Food Science Building on Purdue's West Lafayette campus. 



  • Masks are required at all indoor events. 
  • Protect Purdue Eating and Drinking Guidance
  • Attendees will receive a link to the training video that must be completed prior to coming to campus and complete a Qualtrics Survey. 



Hotel room blocks were not reserved for this event. Attendees are responsible for making your own lodging arrangements.  Please select the hotel of your choice near or on-campus. Make sure to book early in order to reserve your room. Below are some suggestions: Union Club Hotel: 101 Grant Street, West Lafayette, IN 47907. Book online or call: 765-494-8900. This hotel is located on campus and the lecture is within walking distance.  Hilton Garden Inn: 356 East State St, West Lafayette, IN 47906.  Book online or call 765-743-2100. This hotel is located 0.6 miles from the lecture. Hampton Inn and Suites: 160 Tapawingo Drive, West Lafayette, IN. Book online or call 765-269-8000. This hotel is located 0.6 miles from the lecture. 



Some meals are provided including two lunches, two dinners, and snacks during the workshop. Breakfast is not included. The Purdue Memorial Union, the cafeteria of Stone Hall, and local restaurants offer convenient locations for meals not provided. Dinners provided will be held on or near campus. Transportation to and from these meals will be provided during the training. 



Parking is available in Harrison Street parking located at 719 Clinic Drive West Lafayette, IN.  A parking pass will be provided for this location only. The garage is less than a block from the lecture location. Take a ticket to enter the garage on day one. A pass to exit the garage will be provided to you during the lecture and the pass will be used daily to enter and exit the garage for the duration of the workshop.



Purdue University is on Eastern Time and observes Daylight Saving Time.



For program content, Dharmendra Mishra Ph.D.  Purdue University Department of Food Science  Assistant Professor of Food Science

Phone: (765) 494-2594 


For registration questions, Amanda Johnson, Lead Event Planer, Purdue University




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