Course Information
All food manufacturers undertake shelf life studies to ensure quality and safety of their products. The establishment of validated methodologies is critical for the determination of shelf life. Proper understanding about the shelf life of food is crucial to the design of the food packaging, methods for food preservation and ultimately, the overall food quality and safety system.
This course is suitable for personnel working in the food manufacturing industry, including:
- Product Development Manager/Executive
- Quality Managers/Quality Executives
- R&D Managers/teams involved in food testing and food analysts
- Food Safety and Quality Analyst
- Food Regulatory Manager/Executive
- Food Scientist/Food Technologist/Food Chemist
- QC/QA Lab Technician
Learning Outcomes
- Factors affecting shelf life of foods
- Methodologies in designing shelf life studies
- Shelf life Predictive modeling
- Rapid detection of lactic acid bacteria as an indicator of shelf life for food
Course
Schedule
Monday, 8:30 am to 5:30 pm
XXX, 8.30am to 5.30pm
Lesson Plan
This course consists of 1 modules:
Course participants will gain a broad understanding of principles and methodologies for the determination of shelf life of food through various models. They will also be able to design food shelf life studies and benefit from hands-on sessions on methods to predict the microbiological shelf life of RTE foods.
Certification
A Certificate of Performance will be awarded to participants who achieve at least 75% attendance and pass all required assessment(s).
Course Fees
| Applicants / Eligibility | Fees |
|---|---|
| Singapore Citizens (SC) below the age of 40 years | $89.88 |
| Singapore Citizens (SC) aged 40 and above | $33.88 |
| Singapore Permanent Residents (PR) | $89.88 |
| Enhanced Training Support for SME Scheme (for SC & SPR) | $33.88 |
| Others (and Repeat Students) | $299.60 |
| Full Course Fee (Before GST) | $280.00 |