Shelf-life of food products - Part 1

The concept of a shelf-life study, factors influencing food shelf-life, spoilage types, examples and case study

What you'll learn
- Define shelf-life of food products and understand types of “Expiration dates”
- Understand food shelf-life contribution to SDGs and food security
- Differentiate between different food types according to their perishable nature
- Understand different factors affecting food shelf-life: Temperature, moisture, pH, oxygen exposure, modified-atmosphere-packaging, food preservatives and food
- Understand types of food spoilage
- Get acquainted with common signs of food spoilage and how spoilage affects food safety and quality
- Identify different storage variables depending on the product category

Requirements
- Basic knowledge in microbiology, food science, nutrition, food formulation or related field, and/or at least 1-year of working experience in the food industry

Description
Our course on understanding shelf life of food products, offers a comprehensive exploration of the intricate world of food preservation and preventing food spoilage.

· Shelf-life definition andimportant terminology: Gain clarity on the concept of shelf-life and its significance for both consumers and producers. Understand how shelf-life impacts foodquality,safety, andsustainability.

· Types ofexpiration dates(sell-by,use-by,best-by): Demystify the various types of expiration dates found onfood packaging. Learn to interpret sell-by, use-by, and best-by dates accurately to make informed decisions about food freshness and safety.

·Debunking mythsabout expiration dates: Explore common misconceptions surrounding expiration dates and learn to separate fact from fiction. Understand why expiration dates are not always indicative of food safety or spoilage.

· Factors that affect shelf-life of food products: Delve into theintrinsic and extrinsic factorsthat influence the shelf life of food products.

o Intrinsic factors: Understand how inherent qualities such aspHlevels,moisturecontent,nutrient composition,food additivesimpact a food's susceptibility to spoilage.

o Extrinsic factors: Explore external factors such astemperature,humidity,packaging materials, andstorage conditionsthat can either extend or shorten the shelf life of food products.

·Spoilage typesof food products: Learn to identify the different types of food spoilage and their underlying causes.

oPhysical spoilage: Recognize signs of physical deterioration, includingmoisture migration,freezer burns,emulsion breakdownand other physical spoilage types

oChemical spoilage: Understand how chemical reactions can alter the taste, smell, and appearance of food, rendering it unpalatable or unsafe to consume. The trainer will explain theMaillard reaction,protein and lipid oxidationand other chemical spoilage types

oMicrobiological spoilage: Explore the role of microorganisms such asbacteria,mold, andyeastin causing food spoilage and foodborne illness.

·Case study: Engage in a real-world case study that illustrates the practical implications of managing food shelf life across various industries and settings. Learn from success stories and challenges faced by professionals in preserving food quality and safety.

· Recognize the preliminary steps for shelf-life determination and how to select between anaccelerated shelf-life testing(ASLT) andreal-time shelf-life testing.

· Conclusion: Summarize key insights and takeaways from the course, reinforcing the importance of understanding and managing food shelf life for both personal and professional endeavors.

· Get access to downloadable material as well as links to related articles and training video content.

· Activities and Quizzes: Test your knowledge and comprehension with interactive activities and quizzes designed to reinforce key concepts covered throughout the course. Solidify your understanding of food shelf-life principles and enhance your ability to make informed decisions.

Enroll today and embark on a journey to become a master of food shelf-life management. Whether you're a curious consumer or a seasoned professional, this course equips you with the knowledge and skills to revolutionize your approach to food preservation and safety.

Who this course is for:
- The ideal student for this Course is anyone who wants to learn About shelf-life, learners with a biology or food background, R&D professionals, food laboratory technicians, food scientists/technologists, microbiologists, Food safety specialists, quality controllers, food entrepreneurs aiming to improve their product competitiveness or exportability, Chefs, caterers and anyone who handles food.
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