Predicting and Controlling Shelf Life of Food
Leatherhead Food Research
Duration: 1 Day
Contact us
(Members of Leatherhead Food Research get a 30% reduction on the price)
Detailed information
| Duration: | 1 Day |
|---|---|
| Price: | Contact us (Members of Leatherhead Food Research get a 30% reduction on the price) |
| Type: | Training |
| Method: | In a classroom |
| Prepares for: | •Learn about the safety and quality problems that affect foods and shorten shelf life •Discover that shelf life determination can be carried out for the problems that have been described •Understand the techniques used on foods to extend shelf life and ensure product safety •Appreciate important ingredients that can extend shelf life •Realise that ingredient quality is a key factor in ensuring the maximum shelf life for your products |
| Geared towards: | Designed for all those concerned with the determination of the safe and stable shelf-life of products, including: •Microbiologists •Product Developers •Technical Managers •Food Safety Managers |
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
Product development teams put a lot of effort into designing and producing new and innovative products, but if these do not reach the end of their shelf life, then that effort is wasted. The redesign or reformulation of an existing product can be more difficult than expected. The transfer from development kitchen to pilot and then full-scale production can itself be fraught with problems. What are the key sensory and microbiological factors that influence shelf life, and how do they interplay with each other? How do we define spoilage; is it important to differentiate between sensory or physical spoilage and microbiological spoilage? Can you accelerate (and therefore shorten) the process of determining shelf life, either sensory/physical or microbiological? This course will give a good introduction to many of the problems that can reduce the shelf life of foods and beverages, and the methods of controlling problems and extending shelf life. Food and beverage manufacturers are under increasing pressure to extend the shelf life of their products and therefore knowing how to determine and lengthen the shelf life of a food product is vital.
Subjects covered on this course include:
Microbial Problems and Shelf Life
Preservatives and their Effects on Microorganisms
Oils and Fats - The Rancidity Risk
The Use of Antioxidants to Prevent Rancidity
Microbial Challenge Testing - Factors to Consider
Alternatives to Challenge Testing
Shelf-Life Problems Workshop - Microbial
Physicochemical and Sensory Aspects of Shelf-life Determination
Determining Thermal Inactivation Rates of Organisms in Foods
Accelerated Shelf-life Testing
Packaging and its Effect on Shelf-life Extension
Novel Food Processing Techniques and Extending Shelf Life
Shelf Life Workshop - Sensory
Subjects covered on this course include:
Microbial Problems and Shelf Life
Preservatives and their Effects on Microorganisms
Oils and Fats - The Rancidity Risk
The Use of Antioxidants to Prevent Rancidity
Microbial Challenge Testing - Factors to Consider
Alternatives to Challenge Testing
Shelf-Life Problems Workshop - Microbial
Physicochemical and Sensory Aspects of Shelf-life Determination
Determining Thermal Inactivation Rates of Organisms in Foods
Accelerated Shelf-life Testing
Packaging and its Effect on Shelf-life Extension
Novel Food Processing Techniques and Extending Shelf Life
Shelf Life Workshop - Sensory
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
- Nov21from 21 November 2013 to 21 November 2013
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