How to Build a Water Management Plan: Options for Cost Effective Water Treatment and Recycling

Event Information
Product Format
Prerecorded Event
Conference Date
Thu, Oct 27, 2016
90 minutes
Product Description

Strategies for a Cost Effective and Compliant Water Treatment and Recycling Plan

There are increasing pressure on water resources through increasing demands from urban and industrial growth, in addition to focus on environmental sustainability. The agriculture and food processing sectors have been directly affected by new regulations and tariffs imposed on water usage and disposal. Specifically, the cost of water usage and ever increasing stringent regulations on wastewater quality has now made water management increasingly significant. Recycling of water is a central theme of water management as more efficient usage leads to less consumption and hence reduced volumes of wastewater requiring treatment. An efficient water management system can save a SME up to $200,000 per year.

This session with expert speaker Keith Warriner will principally focus on water management within the vegetable processing industry although the principals apply to all sectors of the food industry. Keith will present background information on different water sources and associated chemical/microbiological hazards. You will learn about the different uses of water within processing and the metrics used to assess quality attributes.

The session will share working examples on how the characteristics of the wastewater defines the technologies (biological, physical, chemical or combination) that can be applied with reference to the intended end use (return to processing, irrigation or disposal). Finally, you will learn about the various approaches to improving water management systems.

Session Highlights

  • Principles and theory of implementing a water management program
  • Water treatment options of reduce organic loading for disposal or recycling
  • Understand the potential cost savings by implementing water management systems
  • Water sources and characteristics
  • Biological and chemical hazards associated with water
  • Applications and usage rates of water in the food sector
  • Approaches to water disinfection in vegetable processing
  • Biological and chemical parameters for assessing water quality
  • How to select the appropriate water recycling technology
  • Approaches to water management

Who should attend?

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Wastewater treatment managers
  • Food Safety Personnel
  • HACCP Coordinators
  • Government food inspectors

At the Q&A session following the live event, ask a question and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker


Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to...   More Info
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