Shelf-Life Study Overview

Registration Details

Courses are held virtually

Member: $315
Non-Member: $425

Presented by

Food and Beverage Atlantic

January 15, 2024
8:30 am
January 15, 2024
4:30 pm


Course Duration: 1 day

Course Description:
This course will provide guidance how to determine the shelf life of a food product involves considering the microbiological, physical and chemical deterioration of the food product over time and using the appropriate analytical and sensory methods to assess product quality. The shelf life is a part of New Product Development (NPD) and essential for business success and growth and playing important part of final product characteristics and guidance. This training also is designed to provide you with an overview of the product labeling requirements for food products.

 Who Should Attend: This is a great course for your experienced personnel involved in review label packaging , shelf life determination , research & product development , and it is also suitable for personnel working in food processing environments including:

QA/ R&D Supervisors and Technicians, Corporate Food Safety Managers, Production and Plant Manager/Personnel, HACCP Coordinators and Plant HACCP Team Members, Supervisors of Regulatory Affairs, In-house lab personnel.

Key Session Topics:

  • What is shelf life?
  •  Is the shelf life of food related to food safety?
  • What are the regulations relating to shelf life?
  •  Who is responsible for calculating a shelf life?
  •  Who influences the shelf life?
  •  Factors influencing the shelf life of a product
  •  What is a shelf life study?
  • How to commercialize your new product
  • Plant Trials Essentials
  • Label Approval and Verification

Prerequisites: Basic understanding Food Safety Systems and R&D , Operation , Regulatory

Certification: Candidates who successfully complete this training program will receive a Certificate of Completion from the training entity.

Courses are held virtually


Goranka Platisa


About the presenter

Goranka Platisa is an experienced industry consultant and is highly regarded by all clients and government authorities in Canada and the USA.  She is experienced in providing training, as well as working with Food Safety team members to design and implement effective Food Safety and Quality Management programs that meet the requirements of the GFSI standards. 

In addition, she is a certified manager and trainer for HACCP courses and is also familiar with all new compliance requirements regarding new Canadian & US legislation, and the gaps between GFSI and FSMA for those products being imported into the US.


Courses are held virtually

Members: $315
Non-Member Cost: $425

Presented by

Food and Beverage Atlantic


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