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.

Interested in this course?

Fill out our form below to book your place or contact our training team for further details.

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?

  • Microbiologists
  • Product developers
  • Technical managers
  • Food safety managers

Venue

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.

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Terms & conditions

Please ensure you have read our terms & conditions of purchase before proceeding.

They can be found here.