In this webinar, learn how a shelf-life study is performed and the benefits to your operation of an accurate understanding of your product’s shelf life.
Specifically, during this 1-hour Webinar, Dr. Eric Wilhelmsen covers the following fundamentals of Shelf-Life Studies:
What is a shelf-life study?
Why is it vital to have an accurate understanding of the shelf life of your product(s)?
What circumstances should trigger you to perform a shelf-life study on your product, and when should it be done?
Who is best qualified to perform a shelf-life study, and where should shelf-life studies be conducted?
How is a shelf life study executed, and what is involved in the process?
This Webinar was led by Dr. Eric Wilhelmsen, a recognized authority in food spoilage, shelf life extension, risk management, and quality improvement. Also featured in the webinar is the Director of Research, and head of shelf-life studies at AEMTEK, Dr. Heidi Wright.
Who Should Attend:
Food Safety management
Procurement/Supply chain managers
Meet the Instructors
Dr. Eric Wilhemsen
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.