Food Spoilage & the Importance of Understanding Shelf Life

Food spoilage causes massive loss of food supply and substantial economic damage to food companies worldwide. Understanding means of food spoilage, and performing an accurate assessment of shelf life, will help food manufacturers develop appropriate food processing, packaging and distribution strategies. Utilization of these appropriate strategies will reduce food waste and economic loss.

Course Overview

This course will review:

✓ Microorganisms involved in spoilage
✓ Mechanisms of spoilage
✓ Intrinsic and extrinsic factors to control microbiological spoilage
✓ Principles and design of shelf life studies
✓ Technologies for extending shelf life of products

Upon successful completion of the course, participants will receive certificates of attendance and one-hour free consultation with one of the instructors.

Who should attend:

Product Development Professionals, Quality Control Personnel, and Food Safety Personnel are all encouraged to attend.

7:30 – 8:00 AM   Registration – Coffee and tea will be served
8:00 – 9:00 AM   Microorganisms involved in spoilage
9:30 – 10:30 AM   Means of microbiological food spoilage
10:45 – 12:00 PM   Intrinsic and extrinsic factors to control spoilage
12:00  – 1:00 PM   Lunch Sponsored by AEMTEK
1:00 – 2:30 PM   Principles and methods of shelf life studies
3:00 – 4:00 PM   How to design a shelf life study
4:00 – 4:30 PM   Questions
Meet the Instructors

Dr. Florence Wu is the founder and president of AEMTEK, Inc. She has designed, supervised and conducted numerous shelf life studies and microbial challenge studies. Florence is well versed in spoilage investigations and microbial contamination problem solving, indoor environmental testing and consulting, and environmental sampling projects. Dr. Wu earned her Ph.D. in mycology from the University of Tennessee. She has over 30 years’ academic and analytical experiences in mycology and microbiology, and over 15 years of managing an independent contract laboratory.

Dr. Heidi Wright is the Director of Research at AEMTEK, Inc. She has a Ph.D. in Food Science & Technology and Toxicology from Iowa State University, where she specialized in research areas related to natural antimicrobials in food and pharmaceutical applications. She has over 12 years of academic and industry experience in the areas of food safety, antimicrobials and microbiology research. Her experience includes method development, validation testing, and study designs for challenge and shelf life studies.

Dr. Eric Wilhemsen is a recognized authority in many areas of food science, serving for over 30 years in both academic and industrial positions.  He has applied his expertise in science and mathematics to solve problems of food spoilage, shelf-life extension, risk management and quality improvement for numerous different products. His technical contributions and practical innovations have been fundamental in establishing new revenue streams and profitable businesses in juices, dietary supplements and botanicals, agricultural commodities, by-products, and beverages. Dr. Wilhelmsen has provided technical leadership and innovation for industrial collaborations such as the Technical Committee for Juice and Juice Products, and the Container Enhancement and Juice Products Committees of the National Food Processors Association.

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Date(s) - Sep 26
8:00 am - 4:00 pm



Bookings are closed for this event. Please contact training@aemtek.com for any questions.