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

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