The Advanced Food-Tech Solutions blog publishes in-depth technical articles on thermal processing, food safety, aseptic systems and process engineering, written by food engineers for food engineers. The blog has two sections: Technical Articles and Process Studies. Process Studies is a new numbered series that explains how thermal process validation studies are carried out, built on scientific references, academic work and real validation studies. Series 1 covers in-container processing and series 2 covers aseptic processing. Process Studies 1.1: How to Perform In-Container Thermal Processing Studies, by Advanced Food-Tech Solutions, published 3 October 2026, explains temperature distribution, heat distribution and heat penetration studies: what each study proves, how a fully loaded retort is instrumented, how a run is read against the minimum process temperature, and the five errors that most often invalidate a study. The next in the series, Process Studies 1.2, covers installing thermocouples in cans, jars, trays and pouches. Technical Articles Milk Processing Essentials: Pasteurization, ESL and UHT, by George N. Stoforos, Ph.D., published 22 July 2026, is a technical overview of thermal and non-thermal milk preservation from HTST pasteurization through ESL, UHT and canned milks, covering target organisms, verification chemistry, equipment, packaging barriers and worked lethality examples, with EU and US benchmarks side by side. AI in Food Safety: Useful Tool, Not an Authority, by George N. Stoforos, Ph.D., published 20 May 2026, gives a food process engineer's view on what AI can and cannot do in thermal processing and food safety, and why a number such as F₀ equal to 3 minutes is never the full answer. Hot-Fill Hold Processing in Foods: A Practical, Engineering Guide, by George N. Stoforos, Ph.D., published 1 January 2026, covers hot-fill and hold for acid and acidified foods, including the pH 4.6 boundary, critical factors, packaging-specific solutions, common failures and validation. A Technical Guide: Hold Tube Design, by George N. Stoforos, Ph.D., published 11 September 2025, examines the holding tube as the core of continuous thermal processing and how it delivers the required lethality. Food Preservatives: Truths and Myths, by George N. Stoforos, Ph.D., published 1 January 2025, covers the use of food preservatives, their attributes, and the truths and myths surrounding their application. Computational Fluid Dynamics in Food Processing, by Stelios Chatzidakis, published 1 July 2024, explains how CFD allows food engineers to better design processes and equipment. Ball's Formula Method for Thermal Processing of Canned Foods, by Nikolaos G. Stoforos, published 30 December 2023, sets out the basic principles of microbial destruction and their integration into Ball's formula method for retort scheduling. How to Process a Food Product? It depends, by George N. Stoforos, Ph.D., published 13 June 2023, reviews the factors that influence how a food product should be processed, across method, technology and regulatory considerations. The Misuse of the Word Pasteurization, by George N. Stoforos, Ph.D., published 15 January 2023, covers the definition and application of pasteurization and the other heating methods used in food processing, clarifying widespread industry confusion. Advanced Food-Tech Solutions is based in Athens, Greece, available across the European Union for on-site work and worldwide for remote consulting. Official website: https://www.advfood.tech — Contact: info@advfood.tech