Seminar overview and contact details
Food spoilage seminar, 25 February 2010
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Overview
With sustainability now high on the public agenda the levels of food lost through waste is topical issue. It is estimated that uneaten food and food waste represent approximately 25% of household rubbish and around £3 billion of good quality fresh produce is wasted per year.
Microbiological spoilage and the shelf life of the food we produce is a key contributor to the food waste problem. The food industry aims to maximise shelf life periods in order to produce optimum product life in terms of quality, however issues such as temperature abuse can lead to premature spoilage.
Event Director: Leonie Watson
What the seminar will cover and why you should attend
The one day event is designed to look at the systems available to help manufacturer's optimise product shelf lives in terms of microbiological predictions of spoilage rates and will look at approaches for product assessment including shelf life, challenge testing and the use of rapid microbiological techniques. The use of natural antimicrobial elements in food versus the application of preservatives will also be discussed.
The event will also include a workshop session for delegates to view rapid microbiological testing equipment which can speed up the detection of spoilage organisms in food.
Who should attend?
This event will be of interest to delegates from all areas of the food chain including Technical and Quality managers in food manufacturing as well as microbiologists carrying out end product or raw material testing.
Useful contacts
Training Department
Tel: +44(0)1386 842104 (direct line)
e-mail: training@campden.co.uk
