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Beverage Operations and Processing Technical Committee


The mission of the Beverage Operations & Processing Technical Committee is to share the basic / best practices of beverage operations, review new / traditional beverage processing techniques, and advise guidelines, best practices, and principles to benefit a successful beverage processing facility.

Current Activities

The Beverage Operations and Processing Technical Committee will present the latest technology and innovations at the BevTech® 2021 virtual meeting. Click here to preview the topics and the final agenda. The Beverage Operations and Processing Technical Committee meeting will be held on Tuesday, May 4, 2021. The theme of this year's BevTech is Trends and Innovations in Challenging Times.


Please click on the More Information button for additional details about any of these subcommittees. If anyone wishes to join a group, please contact the Subcommittee Chairs.

Aseptics Subcommittee

The objectives / goals of the committee include:

  • Presentation of current issues pertaining to aseptic packaging of beverages.
  • Identification, development, adoption, & publication of voluntary guidelines for the manufacture of aseptic beverages.

John Keenan

Subcommittee Chair

John Keenan
Phone: 423-650-6740

More Information

Contract Packaging Subcommittee

The objectives / goals of the committee include:

  • Monitoring and reporting on operations and process developments in Contract Packaging facilities.

Subcommittee Chair

Doug Poulos
Refresco Beverages US Inc.
Phone: (706) 494-7571

More Information

Education and Beverage Institute Subcommittee

The objectives / goals of the committee include:

  • Coordination and development of educational modules and seminar speakers as needed.

The Subcommittee Chair position for this committee is open. If you are interested in the position, please contact the ISBT office at for more information.

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Ingredient Mixing Subcommittee

The objectives / goals of the committee include:

  • Promotion of understanding and expertise of ingredient mixing technologies.
  • Provision of a technical forum for discussion of how best to handle and mix established and new ingredients for the global beverage industry.

Subcommittee Chair

Mark Huling
Semi-Bulk Systems, Inc
Phone: 3053237724

More Information

Sampling Subcommittee

The objectives / goals of the committee include:

  • Developing industry standards for the sampling and evaluation of solid parts in liquid or semi-liquid food applications as well as the description of the corresponding liquid / beverage.
  • Focusing on sampling and analytical methods rather than processing and parameters, including the interaction between the process and product / beverage.
  • Developing guideline documentation entitled Inclusion Sampling Guideline Beverage and Food Applications with Inclusions and Physical Methods for Analysis.

Joerg Zacharias

Subcommittee Chair

Joerg Zacharias
Krones AG
Phone: (049) 9401-701916

More Information

Areas of Interest

  1. Water Treatment
  2. Ingredient Handling
  3. Mixing / Blending
  4. Filling
  5. Product Processing / Preservation Types:
    1. Chemical Preservatives
    2. Tunnel / Dual Pasteurization
    3. Hot / Warm Fill
    4. Retort / Hydrostat
    5. Aseptic / Ultraclean
    6. Other Novel processes
  6. Contract Packaging Operations

Beverage Institute by ISBT®

The Beverage Operations and Processing Technical Committee worked with the Beverage Institute by ISBT® and The Packaging School to develop the following courses:

Beverage Operations and Processing Seminar

Beverage Operations and Processing Seminar

The Beverage Institute will host this course in 2021, which will be led by John Mojonnier. Topics will be presented by recognized industry experts in Blending, HTST Flash Pasteurization, Aseptic Filling, Cold Filling, Hot Fill, High Pressure Systems, Retort, Tunnel Pasteurization, and other operational aspects. Click the button below and check Beverage Institute: Beverage Operations & Processing Seminar 2021 if you wish to be notified when registration starts and we have more information about the course (such as date, fees, format, etc.).

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Fundamentals of Beverage Technology

Fundamentals of Beverage Technology

The Fundamentals of Beverage Technology is a self-paced, interactive session providing a technical overview of the beverage industry. It covers the complete supply chain from research and development to ingredients, processing, packaging, and food safety to finished goods distribution.

The Introduction to Beverage Processing and Introduction to Finished Goods Distribution modules were developed in conjunction with the Beverage Operations and Processing Technical Committee.

Non-Member: $399
Member: $299

Enroll Now

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BevTech Presentations


  • Validation of Pre-production and packaging material sterilization of aseptic filler — Manoj Sawale
  • Dissolved Oxygen and Carbonation Control in Carbonated Soft Drink Process and Filling Systems — John Mojonnier
  • Kolsterising Improving Austenitic Stainless Steel — Chad Beamer
  • ISBT Beverage Institute — Sally Potter


  • Commercialization of High Pressure Processed Beverages — Nali Prchal (American Pasteurization Company)
  • PET Airveyor System Cleaning Technology and the Potential Benefits — Matthew Bilski (Ecolab)
  • PET Blow Molding for Beverage Processors — Daniel Durham (Plastic Technologies Inc.)
  • Optimizing Beverage Freshness Throughout Production with the Alignment of Sensory Panels and ESR Technology — Dr. Boris Gadzov (FlavorActiV Ltd.)


  • Automated Production Line QA Testing - Bottle Closure Torque and Application Angle — Gabor Szakacs (Mesa Laboratories)
  • New Beverage Three Hour Method for Determination of ACB Contamination, Qualitative and Quantitative Technology — Jessica Bernstein (Invisible Sentinel)
  • Low Dissolved Oxygen Beverage Blending — Mike Lucas (Bevcorp LLC)
  • Warehouse Automation & Package Quality - Robots and Requirements — John Barry (Vertique/StorFast)