spacer


  spacer
Faculty of Agricultural technology and Engineering;  Bogor Agricultural University
Bahasa Indonesia
spacer
advertisement.png, 0 kB
   

spacer    
PDF Print E-mail

Thermal Processing| Shelf-Life | Sensory |

Food R&D Program | HACCP Food Processing  

 Short Course on Shelf-life Determination of Processed Foods

 
Why?


All food products are composed of biological raw materials, which can spoil and deteriorate during storage. The spoilage and deterioration of food products cannot be completely stopped, but they can be inhibited through formulation, processing, packaging, storage and handling. To extend product shelf-life, it is important to understand factors influencing food spoilage and deterioration.

Shelf-life stability of raw or processed foods is a measure of how long food products retain optimal quality. Consumers are now better educated to be more careful in selecting products with unexpired dates of freshness. Therefore, food producers are responsible to inform the expired date of their products, but how to determine the product shelf-life accurately and rapidly are still problems for many food industries.

Course Description

The Short course provides scientific knowledge on how food producers determine the shelf-life of food product. The course includes lectures and practicals on the theory behind shelf-life testing by accelerated method. 

Who should attend?

Training provides scientific knowledge on how food producers determine the shelf-life of food product by ASLT method. The course includes lectures and practical on the theory behind shelf-life testing by methods.  

Course content

  • Understanding food quality and safety and factors influencing food deterioration and spoilage.
  • Understanding food self-life and principles of food shelf-life determination by Accelerated Shelf-Life Testing (ASLT) Methods.
  • Experimental design of food shelf-life determination: Arhenius model and Critical moisture content model.
  • Sensory evaluation as a tool to determine product shelf-life
  • Data management: data analysis and interpretation
  • Case study to determine the shelf-life of specific processed foods
  • General discussion and group presentation

 

Instructors

 

The trainers (instcuctors) from South East Asia Food and Agricultural Science and Technology (SEAFAST) Center and the Department of Food Science and Technology-Bogor Agricultural University. The instructors have practical experiences in the area of shelf-life testing determination and training programs. 
  • Dr. Purwiyatno Hariyadi
  • Dr. Nuri Andarwulan
  • Dr. Feri Kusnandar
  • Dr. Dede R. Adawiyah
  • Dr. Eko Hari Purnomo

Date : February 9-10, 2010

Place : Seafast Center IPB, Darmaga

Click here to Registration Form for Short course

Further information, contact:
Dr. Purwiyatno Hariyadi
SEAFAST Center IPBPhone/Fax 62-251-8626725
E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it  

 Thermal Processing| Shelf-Life | Sensory |
Food R&D Program
| HACCP Food Processing

Last Updated ( Tuesday, 13 April 2010 )
 
   
 
spacer
   
spacer