Sensory Evaluation of Shelf Life

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

Course Description

Sensory is one several measures used in determination of a product’s shelf-life. While some focus on food safety and/or indirect testing of ongoing consumer acceptability via micro testing, pH, oil quality, etc., Sensory shelf-life seeks to determine the length of time a product has either no or an acceptable amount of change in sensory characteristics under a given set of storage conditions, as tested by trained or untrained persons.

Beginning with a discussion of ‘what is shelf life?’ and review of factors influencing the shelf-life of common foodstuffs, this course reviews common methods and designs for initial determination of shelf life, the role of consumer acceptability, how to identify marker attributes for sensory changes, and implementation of practical shelf-life testing programs.

Participants are encouraged to bring their individual challenges and situations for a round-table discussion with the instructors and the group.

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

Course can be independent or an extension of attending Sensory Quality 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.

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