Home » MoniQA web seminar: "Methodology of shelf life testing and modeling of frozen, refrigerated and shelf stable food products"

MoniQA web seminar: "Methodology of shelf life testing and modeling of frozen, refrigerated and shelf stable food products"

Event type: 
MoniQA Food Scientist Training (MFST)
Date Begin: 
Thursday, 6. October 2011
Date End: 
Thursday, 6. October 2011

Time: 13:00 GMT (duration 1h)
Language: English
Organiser: National Technical University of Athens (NTUA)
Teacher: Dr. Petros Taoukis

 

The aim of the webinar is to offer a systematic approach to defining, measuring and controlling the shelf life of food products.
Topics to be addressed:

  • What is shelf life? How is it defined? Quality vs safety. Analytical vs sensory evaluation. Regulations vs commercial shelf life.
  • Selecting appropriate shelf life indices and methodology to measure them.
  • Effect of product formulation, design, processing and packaging on shelf life.
  • Tools for shelf life determination: ASLT (Accelerated Shelf Life Testing) - Predictive microbiology- Mathematical modeling of shelf life- Shelf life prediction and validation in dynamic food chain conditions- Computer software for shelf life estimation and product-package design.
  • Monitoring, management and optimization of shelf life in the real distribution chain. FIFO (First In First Out) vs LSFO (Least Shelf life First Out).
  • Intelligent packaging

The webinar will include training on theoretical and modeling concepts. Shelf life testing of representative  food products  will be presented.

Required for:

  • Post graduate and senior students in Food Science and Technology, Food Engineering, Food Chemistry and Food Microbiology programme
  • Food Researchers
  • Food industry professionals (R&D, Quality management, Processing, Marketing)


Information on the teacher:
Prof. Taoukis research and publications are in the areas of kinetic modelling of food deterioration during and post processing, quality and shelf life predictive modelling, food packaging, predictive microbiology, enzyme technology and development and application of Time Temperature Integrator systems as quality monitors of food products. His research in the modelling of food deterioration and the contributing parameters during and post processing, includes novel processes such as HHP processing, osmotic processing and intelligent packaging. His work in the area of TTIs aiming to develop and apply optimal systems of food quality monitoring and chill chain management is extensive. 

Video Part 1
Video Part 2