Why attend:
Anyone with an interest in the shelf life of chilled products should attend this course. This will include product developers, technical managers, producers, retailers and those involved in environmental health. The course will cover microbiological, chemical and sensory considerations of assigning an appropriate shelf life. The use of specifications to decide end of life will be included. Case studies will be used to bring together the knowledge acquired throughout the day. Delegates will leave the course able to understand the factors that influence the shelf life of chilled products, and better able to set realistic shelf lives for new and modified products that their companies are developing.

Course content:

• What is shelf life
• Microbiological factors that influence shelf life
• The shelf life evaluation process – a 3 stage approach
• Predictive microbiology and its use in shelf life prediction
• The influence of chemical parameters on shelf life
• The importance of sensory evaluation
• Specifications and how they can be used to define shelf life
• Case studies using real data to set shelf life

"As consumers continue to demand more ready prepared fresh foods, the chilled foods sector will continue to expand. With this rapid increase in new product development it is essential to ensure that products remain safe and of high quality throughout manufacture, distribution and retail display. The major consideration here is the determination of product shelf life; if it is too long, the consumer may get a product that is in a poor condition; if it is too short, there are major economic implications for the producer."

Linda Everis – Event Director

For further information or to check availability contact the Training Department on +44 (0)1386 842104
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