Sensory Quality & Shelf Life Programs
A focused look at common methods for determining and measuring sensory shelf life of food products
Examine the most used methods for evaluation of product and ingredient sensory quality throughout the production and distribution environment. With a mix of lecture, exercises, and group interaction, you’ll work through the complex challenges of developing, instituting and maintaining effective sensory quality & shelf life programs.
Who Should Attend
QC/QA and sensory professionals responsible for recommending and/or implementing sensory shelf-life programs, plant management and technical personnel (sensory coordinators and quality professionals) responsible for the routine operation of an established program, and R&D personnel developing new products as well as making ingredient changes to existing products.
About the Course
Participants will learn:
- The relationship between shelf-life, food safety, and assessor safety
- Factors influencing the shelf-life of foods
- Reasons to test sensory shelf-life
- Methods for sensory shelf-life testing, uses, and advantages & disadvantages
- Data analysis techniques for shelf-life testing
- Interpretation and reporting of results