Course Objective

This course provides information on setting and improving shelf-life for food products. Attendees will gain an understanding of the shelf-life testing methods taking into account factors for spoilage, quality and safety. They will be able to plan and execute a shelf-life study while understanding countries’ legal requirements that pertain to shelf-life.

Prerequisites

Having basic knowledge in microbiology, food science or related field, or at least 1-year of working experience in the food industry is preferable for participants to fully benefit from this course.

Course Format

The course is divided into nine (9) chapters. Each chapter begins with oral presentation depicting the theoretical notions followed by Q&A. At the end of the training, a final examination will take place in order to provide participants with a certificate of achievement.

Course Topics

• Introduction to shelf-life
• Factors that affect shelf-life of food products
• Spoilage types and examples
• Shelf-life testing methods: Real time versus Accelerated shelf-life testing
• Designing a shelf-life study: Planning and execution
• Shelf-life extension process
• Shelf-life improvement techniques
• Shelf-life legislation
• Case studies

Teaching Methods

• Oral Presentations
• Discussions and Q&A
• Case studies
• Group exercises and workshops
• Assignment/final exams

Course Materials

Training material will be provided to participants in soft copy format.

Evaluation Methods

Attendance & participation during the training

Post-test results

Registration fees

170$

You may enroll using your loyalty points. Course value: 255 loyalty Points.

Special packages for students (20%) and for groups (30%).

Early bird discount: register before 31 August, 2026 and benefit from 15% discount

Discounts cannot be combined or applied incrementally. Participants are eligible for one discount only

Duration: 8 hours

Timing: 10 & 11 September, 2026 - 09:00 AM – 1:00 PM