New Product Development & Shelf Life Study Overview

  • 9 Mar 2021
  • Virtual- on line, one day
  • 15

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March 9, 2021
New Product Development &
Shelf Life Study Overview

This training will provide guidance how to determine the shelf life of a food product involves considering the microbiological, physical and chemical deterioration of the food product over time and using the appropriate analytical and sensory methods to assess product quality. The shelf life is a part of New Product Development (NPD) and essential for business success and growth and playing important part of final product characteristics and guidance. This training also is designed to provide you with an overview of the product labeling requirements for food products.

This training is suggested for experienced personnel involved in review label packaging , shelf life determination , research & product development , and it is also suitable for personnel working in food processing environments including: QA/ R&D Supervisors and Technicians, Corporate Food Safety Managers, Production and Plant Manager/Personnel, HACCP Coordinators and Plant HACCP Team Members, Supervisors of Regulatory Affairs, In-house lab personnel.

Key Topics:

  • What is shelf life?
  • Is the shelf life of food related to food safety?  
  • What are the regulations relating to shelf life?
  • Who is responsible for calculating a shelf life?
  • Who influences the shelf life?
  • Factors influencing the shelf life of a product
  • What is a shelf life study?
  • Putting Your New Product Development to the Operation
  • Plant Trials Essentials
  • Label Approval and Verification

Prerequisites:

Basic understanding Food Safety Systems and R&D , Operation , Regulatory 

Candidates who successfully complete this training program will receive a Certificate of Completion from the training entity

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Développement de nouveaux produits et
aperçu des études sur la durée de conservation

Formation qui comprendra des conseils sur la manière de déterminer la durée de conservation des produits alimentaires, ce qui suppose de prendre en compte leur détérioration microbiologique, physique et chimique au fil du temps et d’utiliser les méthodes analytiques et sensorielles appropriées pour évaluer leur qualité. La durée de conservation fait partie du développement de nouveaux produits (DNP) et est essentielle à la réussite et à la croissance des entreprises. Elle joue un rôle important dans les caractéristiques du produit final et les conseils à son sujet.

*À noter : la formation et le matériel didactique sont en anglais.


Food & Beverage Atlantic

36 Albert Street, Moncton, NB, E1C 1A9

(506) 857-4255

 

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