Virtual Instructor-led (live/online)
Virtual Trainer: Hullson Consulting
Price: USD 250.00 | RM 1175.00
Who Is This Course for?
- Food producers
- Food manufacturers
- Food science and food safety professionals
- Students
Learning Objectives:
- Define shelf life, food quality, food preservation and other relevant terms
- Describe the factors that affect food deterioration and shelf life
- Understand how to evaluate shelf life and design shelf-life experiments
- Understand national and international regulations impacting shelf life
- Understand how to extend shelf life through packaging and storage conditions
- Understand the interaction between food safety and quality
- Describe quality control in food production
Course outline
Section 1: Introduction
- Definitions: an overview of shelf life and its importance in the food industry
and other relevant terms.
Section 2: factors affecting shelf life.
- extrinsic factors
- intrinsic factors
- physical, chemical, and microbiological factors
Section 3: shelf-life testing, analysis and prediction
- Types of shelf-life studies
- Types of evaluations
Section 4: regulations and compliance
- Food safety regulations: an overview of food safety laws and
agencies (e.g., FDA, USDA).
- Labelling requirements
- Good manufacturing practices (GMPs)
- Ensuring compliance in food production
Section 5: preservation and packaging
- Packaging strategies
- Ensuring compliance in food production
Section 6: quality control
Section 7: case studies, summary and final test
How you will learn: This virtual/on-demand training includes lectures, slides, quizzes, case studies, and a final examination.
Course content: slides; handout; case studies; reference and resource list; final test with 20 questions.
What you will achieve: Upon completing the course, you will receive a certificate of completion with a seal from Hullson Consulting.
Prerequisites:
- Working in food manufacturing, catering or retail establishment
Price: USD 250.00 | RM 1175.00
