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The Importance of Training on Determining the Shelf Life of Food Products

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Sahid University Building Jakarta Jl. Prof. Dr. Supomo, SH No.84 Tebet, South Jakarta 12870.

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The Importance of Training on Determining the Shelf Life of Food Products

Sahid University Innovation Center and Business Incubator, held ONLINE TRAINING, "Determining the Shelf Life of Food Products". The training will take place, September 10, 2021, starting at 08.30 – 16.00 WIB.

Training Materials, including; Food Packaging and Shelf Life, The principle of determining shelf life uses the Accelerated Shelf Life (ASLT) method and the Critical Water Model Method and the Practice/Simulation of Shelf Life Calculation using the ASLT method using the Arrhenius model. 

The resource persons for this training were Fatepakes Usahid Jakarta Lecturer, Dr. Ir. Iman Basriman, M.Si (Food Pakcaging Expert – Head of the Quality Assurance and Education Development Agency – BPMPP Usahid Jakarta). 

As the moderator for this training, the Head of the Innovation Center and Business Incubator Usahid – Lecturer of Fatepakes Usahid Jakarta, Dr. Siti Chairiyah Batubara, STP, M.Sc.

The online training participants, from all over Indonesia, consisted of company representatives in the food sector, regulators and also students from the Food Technology Study Program.

In the material presented, among others, things that need to be considered in using packaging, namely; Effectiveness, Food Safety, Easy to ship, Easy to recognize, Ergonomic Design, Beauty Factor and Information and Production Factor.

Regarding shelf life, each material has its own shelf life depending on the characteristics of the material itself, processing process, type of packaging and storage area.

Training participants will receive materials and certificates from the innovation center and business incubator of Sahid University.

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