CONSULTING AND TRAINING IN FOOD THERMOPROCESSING
MISSION
Berto Consultoria is a company passionate about thermoprocessing, whose mission is to offer personalized consulting and training services, focused on process improvements aimed at food safety.
VALORES
Responsibility and Respect
Passion for what you do
Commitment
Ethics and transparency
Pioneering in technology
Innovation
VISION
Consolidate its position as a reference in food thermoprocessing in Brazil and abroad, standing out for its technical excellence and commitment to customer success.
PRODUCTS AND SERVICES
UHT/HTST Processes
Evaluation of thermal processing plants for low-acid, acid and acidified beverages in continuous systems: UHT sterilization and HTST pasteurization, following internationally recognized protocols (FDA, USDA, Institute of Thermal Process Specialists - IFTPS).
Calculation of lethality rates in sterilization processes (F0) of low-acid products, such as vegetable beverages, dairy products and coconut water; and pasteurization processes of acid and acidified beverages, such as fruit juices, pulps and nectars.
Retort and Batch Processing
Planning of temperature distribution studies in retorts, ovens, continuous tunnels and cooking tanks.
Planning of heat penetration studies.
TRAININGS
Food preservation method
- Classification and methods of food preservation
- Microbiology of thermoprocessed foods
- Thermobacteriology (Lethal Rate, D, Z, F0, P Values)
Conventional Process
- Thermal processing equipment: Retorts, ovens, tanks, continuous tunnels
- Evaluation of thermal processes: temperature distribution studies, heat penetration studies
- Lethality calculation using the generic method and Ball's mathematical method
- Evaluation of process deviations in sterilization processes (Retorts)
Continuous thermal processes
- Aseptic sterilization (UHT)
- HTST pasteurization
- Thermal lethality calculation considering fluid flow profile and the rheological properties
- Sizing of holding tubes
Maria Isabel Berto
Maria Isabel Berto, a recognized Process Authority, works in the evaluation of food thermal processing plants. Her expertise includes regulatory compliance with national and international public agencies, with a focus on ensuring food safety. With a consolidated career, she stands out for her rigorous approach and in-depth technical knowledge in the thermal processing sector.
A Food Engineer graduated from UNESP/Ibilce, with a Master’s and PhD from Unicamp/FEA, she has over 15 years of experience in scientific and technological research in food processing. Her training is complemented by specialization courses, including the FSPCA Preventive Controls for Human Food (PCQI Training), the EHEDG Hygienic Design Course, the Thermal Processing Ready-to-Eat Meat Products (The Ohio State University – Columbus/USA), Experimental Design and Process Optimization (Protimiza) and Canned Foods, known as BPCS – Better Process Control Schools. In the latter, she is qualified to teach the course in Brazil at the Food Technology Institute – Ital.
During his professional career, he has developed significant projects and acquired vast experience in research and teaching institutions and in the most diverse food, beverage and pet food processing industries. His scientific and practical knowledge includes conducting temperature distribution studies in autoclaves, ovens and continuous tunnels, as well as heat penetration studies in various types of products and packaging. He is an expert in the design of aseptic processes/UHT sterilization for low-acid products, as well as continuous thermal processes/HTST pasteurization of acidified and acidic products, always considering the physical and rheological properties of the processed beverages.
In the academic field, Maria Isabel also stands out, with notable teaching experience. Her ability to convey complex knowledge in a clear and accessible way is evident, especially when teaching courses on theories and applications of calculations and dimensioning of thermal processes, both aseptic and conventional. In these classes, she uses the Mathematical and Ball methods, providing students with a deep and practical understanding of the topics covered.
