Programme and timings
Food spoilage seminar, 25 February 2010
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
09:00 Registration and Refreshments
09:20 Welcome to Campden BRI – Chairman's Introduction
09:30 Helping consumers get more out of the food they buy
Sophie Easteal, Waste Resources Action Programme (WRAP)
10:10 Use of microbiological models to predict food spoilage rates
Dr Gail Betts, Campden BRI
An overview of modelling systems and an update on the FORECAST system for predicting microbial spoilage
10:50 Break
11:10 Food spoilage and predictive models: A combination with a practical outcome
Stavros Manios, Agricultural University of Athens
- Development of a unified model for the spoilage of acidic foods
- Incorporation of different individual models into a user-friendly software
11:50 Shelf life and challenge testing
Linda Everis, Campden BRI
This presentation will begin with a definition of shelf life before discussing the factors that affect and limit shelf life. The three phase approach to shelf life testing will be discussed and details given on how best to approach shelf life and challenge testing from a practical viewpoint
12:30 Lunch
13:10 Rapid microbiological testing for spoilage and indicator organisms
Pete Watkins , Independent Food Microbiology Consultant
13:40 Microbiological spoilage testing – a case study
Carolyn Mills, Rachels Dairies
14:00 Rapid Methods workshop and refreshment break
Pauline McCrystal, Neogen Europe Ltd
Delegates will be invited to visit the Campden BRI training lab to view the Soleris system in operation
15:00 The use of indicators to measure temperature abuse and spoilage potential in products
Lynneric Potter, Campden BRI
– indicators available
– advantages and disadvantages
– results from recent research project on indicators
15:40 The use of antimicrobial agents and preservatives to extend product shelf life and prevent early spoilage of food
Dr Greg Jones, Campden BRI
16:20 Discussion and close
Occasionally, due to circumstances beyond our control, alterations to the timing and content of events may become necessary. We therefore reserve the right to modify the event information.
