Predicting and controlling the shelf life of foods
Date: 22 November 2016
Location: Great Burgh, Epsom, UK
Member price: £575
Non Member price: £745
Provides 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.
Topics covered 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
- Physicochemical and sensory aspects of shelf life determination
- Accelerated shelf life testing
- Determining thermal inactivation rates of organisms in foods
- Packaging and its effect on shelf life extension
From this course you will:
- 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
Who should attend?
- Product developers
- Technical managers
- Food safety managers
Great Burgh is located on the outskirts of Epsom, Surrey, easily accessible via road or train.
Hotels: follow the link for further information on a variety of local hotels to suit all budgets.
Book your place here
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