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About

This webinar aimed to provide an insights in foods shelf life and the testing methods to ensure food safety and brand protection.

Starts

Mar 25, 2021, 10:00

Ends

Mar 25, 2021, 11:00

Location

Online

Foods are perishable and there are many factors that can deteriorate the quality and safety of food products mainly during storage and distribution. The shelf life of food is the period during which the food retains an acceptable quality from a safety and organoleptic point of view, and depends on four main factors, namely formulation, processing, packaging, and storage conditions. It is necessary to understand the interaction between these four factors and to optimize each to achieve the required shelf life. For most perishable products shelf life is based on changes to sensory qualities or microbiological quality that take place within a few weeks or months.

 

Objective 
The objective of this webinar is to provide an understanding of foods shelf life and the testing methods to ensure food safety and brand protection.
 
Agenda
  • Understanding food shelf life
  • Shelf life challenges
  • Testing methodology
  • Conclusion
  • Q&A

Target Audience: The webinar is aimed at all food safety and quality professionals as well as food regulatory and compliance managers.

Presenter: Mr. Thanes Gunasegaran, 3M Malaysia senior scientific affairs & education specialist 

Language: English
Cost: No Charge

For further information please contact: my.afl@sgs.com