Free Online Seminar on

Solar UV, indoor lighting, and heat cause food and beverages to change their taste, odor, and color. Ingredients like vitamins and nutrients can deteriorate or disappear. The packaging can fade or lose its barrier function.

Understanding these ageing processes is prerequisite for choosing or designing the right program and technology for shelf life testing.

In this Online Seminar you learn about:

• Categories of food and beverage products
• Failure modes – change of color, odor, taste, ingredients
• Trends to transparent containers and organic ingredients
• The role of packaging
• Test standards, methods, and options