Shelf-life of food products - Part 3

Shelf-life improvement techniques, true story and case study.

What you'll learn
- Understand various techniques to improve the shelf life of food products.
- How to reduce spoilage and maintain product quality using preservation methods.
- Discover how traditional techniques and heat treatments can effectively extend the shelf life of perishable foods.
- Learn about the role of preservatives, antioxidants, humectants and other food additives in extending shelf life.
- Explore the importance of packaging in protecting food from spoilage and learn about innovative packaging solutions.
- Learn the principles behind effective hurdle technology and its application in food processing.
- Explore the legal requirements and standards that govern shelf-life determination and labeling.

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
The "Shelf Life of Food Products – Part 3" course is designed for professionals in the food industry who seek to deepen their understanding and expertise in improving the shelf life of food products. This advanced course builds on foundational concepts and delves into the technical and practical aspects of shelf-life improvement techniques from traditional methods to innovative and advanced technologies while ensuring compliance with legal requirements.

Improvement Techniques:Delve into various shelf-life improvement techniques, including the use of heat treatments and innovative preservation methods.

Use of Food Additives:Gain insights into the role of food additives in shelf-life extension. Discover the types of additives, their functions, and how to use them effectively to enhance product longevity without compromising quality and legal compliance.

Role of Packaging in Shelf-Life Extension:Understand how packaging materials and techniques influence shelf life. Explore the principles of Vacuum packaging, aseptic packaging, Modified Atmosphere Packaging (MAP) and other advanced packaging solutions that help preserve food quality.

Hurdle Technology:Learn about hurdle technology, which combines multiple preservation methods to create a synergistic effect that enhances food safety and shelf life.

Shelf-Life Legislation:Familiarize yourself with the legal requirements and regulations surrounding shelf life in different regions. Understand how compliance affects product labeling, marketing, and consumer safety.

True Story and Case Study:Analyze real-world case studies that illustrate successful shelf-life improvement strategies. Learn from true stories to understand challenges, solutions, and best practices in the food industry.

Who Should Attend:This course is ideal for food industry professionals involved in quality assurance, product development, food safety, and regulatory compliance. It is also suitable for those looking to enhance their technical skills and knowledge in shelf-life improvement techniques.

Learning Outcomes:By the end of this course, participants will be able to:

Identify and apply improvement techniques for different food products to enhance their shelf lives.

Analyze different heat treatment methods, understanding their principles and applications, to effectively extend the shelf life of various food items.

Utilize food additives wisely, knowing how to incorporate them into formulations while adhering to legal regulations.

Implement effective packaging Solutions that maximizes shelf life.

Integrate hurdle technology to achieve optimal food safety and shelf-life extension.

Comply with shelf-life legislation, ensuring that products meet labeling and safety requirements.

Conduct Shelf-life extension studies

Join us in this advanced course to enhance your expertise in shelf-life improvement techniques of your food products.

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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