Principles of Preservation and Shelf Life

This workshop presented by a Food & Drink Forum Technical Manager in partnership with The Mallows Company and will give a basic understanding of The Principles of Preservation and Shelf life determination and improvement. This workshop will allow those attending to gain further awareness on the key considerations when preserving products and obtaining and improving shelf life.

Who Should Attend?

• Suitable for small and newly started food manufacturing businesses who want to improve and develop products.

• Individuals who want to develop or refresh their knowledge on preservation and shelf life

Workshop Topics:

• Food preservation methods

• Types of preservatives

• Aspects of microbiological shelf life assessment

• Pathogens consideration depending on type of food

Eligibility Criteria

To be eligible for this fully-funded course, you must meet the small business eligibility criteria, set out in the booking form.

• You must have a food or drink manufacturing business based in Derbyshire, Nottinghamshire or the South East Midlands
• You must employ less than 250 employees
• You must have an annual turnover of less than €50million, and an annual balance sheet of less than €43million
• You must be predominantly operating Business-to-Business (B2B)

The FEAST2 project is receiving up to £2million of funding from the European Regional Development Fund as part of the European Structural and Investment Funds Growth Programme 2014-2020. The Ministry of Housing, Communities and Local Government is the Managing Authority for the European Regional Development Fund. Established by the European Union, the European Regional Development Fund helps local areas stimulate their economic development by investing in projects which will support innovation, businesses, create jobs and local community regenerations. For more information visit: www.gov.uk/european-growth-funding