REGISTRATION DEADLINE: Wednesday, August 14th 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.

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.

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

*exact schedule subject to change

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) - Aug 22
8:00 am - 4:00 pm



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