Sensory Quality & Shelf Life Programs

A focused look at common methods for determining and measuring sensory shelf life of food products

Course Description

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

September 10 – 11, 2019

2 Day Course*
Course Fee: $1,650
Course Directors: Bob Baron, Lee Stapleton
Location: New Jersey

Lodging

BEST WESTERN MURRAY HILL
across the street from Sensory Spectrum
535 Central Avenue
New Providence, NJ 07974
Phone (908) 665-9200
www.boylehotels.com

THE GRAND SUMMIT HOTEL
570 Springfield Avenue
Summit, NJ 07901
Phone (908) 273-3000
www.grandsummit.com

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