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Shelf Life

Trainer: Carol Hull-Jackson (DVM, MPhil, PhD)
Director, Food safety consultant, Microbiologist, Lecturer & Trainer

Who Is This Course for:

  • Food producers
  • Food manufacturers
  • Food science and food safety professionals
  • Students

At the end of this course, you should be able to:

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

Your Progress

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Course Outline

  • Introduction
    • Definitions
  • Factors Affecting Shelf Life
    • Factors Affecting Shelf Life
  • Shelf-Life Testing, Analysis & Prediction
    • Shelf-Life Testing, Analysis & Prediction
  • Regulations & Compliance
    • Regulations & Compliance
  • Preservation and Packaging
    • Preservation and Packaging
  • Quality Control
    • Quality Control
  • Case Studies & Final Test
    • Case Studies
    • Final Quiz