REGISTRATION DEADLINE: Wednesday, August 14th at 12:00 PM

4Weeks0Days0Hours

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.

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Date/Time
Date(s) - Aug 22
8:00 am - 4:00 pm

Location
AEMTEK

Bookings

Ticket Type Price Spaces
Workshop Registration
Includes all course materials, lunch, refreshments, and certificate of course completion
$289.00
Attendee Information

Please list any food allergies/restrictions

Ticket Booker Information

Terms & Conditions
AEMTEK, Inc. reserves the right to determine eligibility of any company and/or individual to attend course, and reserves the right to reject or prohibit any company and/or individual, with or without giving cause. AEMTEK, Inc. also reserves the right to modify or cancel any training course or workshop. In the event of a cancellation, all attendees will be informed as soon as possible, and receive a full reimbursement of course fees only.

Cancellation Terms
Any refund requests received at least 10 days prior to the training course will be fully refunded, minus a processing fee. No refunds will be issued if notice is given less than 10 days prior to course. The attendee's registration may be transferred to a colleague with written notification