Principles of Preservation and Shelf-Life Assessment
Friday, 12th April 2024 at 10:00am - 11:30am
With more time 'on the shelf' for the goods to be sold, increasing shelf life enhances earnings. Furthermore, the food industry is under pressure to reduce food waste. A fundamental understanding of why food and drink product safety and quality deteriorate over time and under adverse conditions will be explored, as will already-known preventative strategies such as additives, processing, adjusted environment pH, water activity, and temperature management.
An introduction to the fundamentals of food and drink preservation technologies, as well as the significance of proper processing and packaging usage in extending product shelf life.
Who Should Attend?
Business owners, Technical Managers, and people involved in product development & manufacturing of food and drink products.
What Will Be Covered
Your Trainer – Richard Wigley
With a Bachelor’s in Food Science, Richard has been the Senior Technical Manager at the Forum for over 17 years. He is a certified IFST Registered Food Scientist and Auditor, BRC Internal Auditor, SALSA Auditor and Mentor and a USA/FDA approved expert. Richard is also qualified to Health and Safety NEBOSH Certificate & Level 4 in Sustainable Practices for Food Businesses.
Your business is unique but the challenges that you face aren’t, with our support, we can help get you through them.
Our impartial business support is delivered by experienced, expert business advisers, giving you the right advice at the right time for your business.
Contact us today to access a wealth of support, events, business growth programmes and expert advice.