Course Duration: 7 hours
This course provides information on how best to approach the setting and improving of shelf-life for food products. Typical attendees will gain an understanding of the shelf-life testing methods used to set the shelf-life of a product 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 with regards to shelf-life.
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
The course is divided into eight (8) chapters. Each chapter begins with oral presentation depicting the theoretical notions followed by Q&A. At the end of training, a final exam will take place in order to provide the participant with a certificate of achievement.
• 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 improvement techniques
• Shelf-life legislation
• Case studies
• Oral Presentations
• Discussions and Q&A
• Case studies
• Assignment/final exams
Training material will be provided to participants in soft copy format.
Attendance & participation during the training
QAHE programmatic accreditation valid period:
From : 15 Nov 2023
To : 14 Nov 2024