REGISTRATION DEADLINE: Wednesday, October 28th at 12:00 PM
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.
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.
Date(s) - Nov 05
8:00 am - 4:00 pm