17th June 2008
Chipping Campden

Anyone with an interest in the shelf life of chilled products should attend this course. This will include product developers, technical managers, producers, retailers and those involved in environmental health. The course will cover microbiological, chemical and sensory considerations of assigning an appropriate shelf life. The use of specifications to decide end of life will be included. Case studies will be used to bring together the knowledge acquired throughout the day. Delegates will leave the course able to understand the factors that influence the shelf life of chilled products, and better able to set realistic shelf lives for new and modified products that their companies are developing.

Further Details
Additional information about thise event is available online