Impact of Novel Technologies on Shelf-Life of Food
Leatherhead Food Research
Duration: 1 Day
Contact us
Detailed information
| Duration: | 1 Day |
|---|---|
| Price: | Contact us |
| Type: | Workshops |
| Method: | Short courses |
| Geared towards: | Food supply chain Retailers Food manufacturers Equipment storage suppliers Product development. |
Do you need further information?
Contact the person in charge , free and at no obligation, for information on how to enroll, enrollment limit/availability and more.
Course program
Food sustainability and cost-effectiveness are high on the strategic agenda, and it is of particular interest to minimise waste throughout the supply chain from producer to the consumer. Understanding and managing the shelf-life of food is critical in ensuring quality and profitability.
Food must first be safe and there are many regulations enforced to ensure this is the case. It also needs to be consistent (stable texture, colour, taste), of good quality, healthy and good value for money. One of the essential aims to achieve these is that food should stay fresh as long as possible whilst maintaining its key characteristics.
The development of novel technologies has been identified by the EU as one of the main solutions to the sustainability of food for the future. These are being applied in the area of packaging, with the use of new packaging materials with enhanced barrier. Active Packaging and Intelligent or Smart Packaging may incorporate sensors to monitor the condition of the food. In addition there are new developments in accelerated tests to determine more accurately the shelf-life of foods, and novel processes that can deliver safe high quality.
This workshop takes place at IOM3, 1 Carlton House Terrace, London, UK
Food must first be safe and there are many regulations enforced to ensure this is the case. It also needs to be consistent (stable texture, colour, taste), of good quality, healthy and good value for money. One of the essential aims to achieve these is that food should stay fresh as long as possible whilst maintaining its key characteristics.
The development of novel technologies has been identified by the EU as one of the main solutions to the sustainability of food for the future. These are being applied in the area of packaging, with the use of new packaging materials with enhanced barrier. Active Packaging and Intelligent or Smart Packaging may incorporate sensors to monitor the condition of the food. In addition there are new developments in accelerated tests to determine more accurately the shelf-life of foods, and novel processes that can deliver safe high quality.
This workshop takes place at IOM3, 1 Carlton House Terrace, London, UK
Do you need clarification regarding the course program?
Contact the person in charge , free and at no obligation, for information on how to enroll, enrollment limit/availability and more.
Course location
Leatherhead Food Research
Leatherhead Food Research offers services including market intelligence, food research and analysis, food legislation, business and technical information and training. Additionally, we can deliver bespoke consulting and research services to both Members and non-Member organisations.
Leatherhead provides a comprehensive programme of technical conferences and seminars that are firmly aligned to the issues of the day and the main training needs within food and drinks companies. These include:
Innovation and Product Development
Ingredients
Nutrition and Sensory
Legal and Regulatory
Food Safety and HACCP
Crisis Management
Introductory-level Training
Leatherhead provides a comprehensive programme of technical conferences and seminars that are firmly aligned to the issues of the day and the main training needs within food and drinks companies. These include:
Innovation and Product Development
Ingredients
Nutrition and Sensory
Legal and Regulatory
Food Safety and HACCP
Crisis Management
Introductory-level Training