Sustainability, quality and safety issues are as relevant to heat processed foods as to any other product group. The heat-preserved foods industry is energy and material intensive and is continuing to look to reduce usage of both - for financial as well as environmental reasons. At the same time, it is looking to deliver improved quality without compromising food safety.Presentations will cover:– International food safety and quality issues– Energy and water - the universal ingredients– New and improved methods for thermal process modelling and validation– New and emerging food thermal processing equipment– The future environmental and sustainability demands on thermally processed foods