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Sensory Analysis in Determining the Shelf Life of Food Products

The training is intended for food industry professionals responsible for determining the shelf life of food products or supplements. Participants will learn how to apply sensory analysis in both real-time and accelerated testing scenarios, correctly implement the ISO 16779:2015 standard, and effectively interpret EFSA shelf life determination guidelines. The course covers key methodologies for shelf life evaluation, their limitations and essential decision-making tools, such as methods for selecting indicative microorganisms, planning appropriate testing, and applying statistical data analysis principles. A balanced mix of theory and practical exercises will enable participants to gain a deeper understanding of the shelf life determination process and ensure compliance with current regulations and quality requirements.

In this training you will learn:

To apply sensory analysis methods in determining the shelf life of food products;
To use the ISO 16779:2015 standard for shelf life evaluation and verification;
To apply EFSA guidelines for shelf life determination;
To select and use supporting tools for decision-making on shelf life;
To assess the importance of indicative microorganisms in shelf life assessment.

Do you have any questions?
Contact us for a consultation.

Grėtė Matusevičiūtė
phone +37061886118
email grete.matuseviciute@ktu.lt

You will receive a certificate upon completion of this course

Start date

Organized upon forming a group

Duration

3 ac. hrs.

Organiser

Food Institute

Programme language

Lithuanian

Price

280 Eur

Method of organisation

Distance learning

Field

Technology and Engineering

The programme is conducted by

The programme is led by specialists in their field with practical and methodological experience. They help participants deepen their knowledge, acquire new skills, and apply them in real-life situations.