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Shelf Life of Food & Pharma Products Training

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TRAINING FOR SHELF LIFE TESTING

Shelf life analysis is the process of determining the period of time during which a product remains safe, effective, and of high quality when stored under specific conditions. It is an essential practice for industries that produce consumables, such as food, pharmaceuticals, cosmetics, and chemicals. Understanding the shelf life of a product helps businesses ensure that their products reach the consumer in optimal condition, thereby reducing risks, maintaining brand integrity, and complying with regulatory standards.  Shelf life analysis involves a combination of scientific principles, testing, and environmental conditions designed to simulate real-life usage scenarios. By identifying the factors that contribute to product deterioration, such as chemical reactions, microbial growth, physical changes, and environmental factors (e.g., temperature, humidity, light), manufacturers can make informed decisions about product formulation, packaging, labelling, and storage.

FARE Labs conducts specialized training on Shelf life studies, tailored for various categories following national and international standard methodologies.  A “shelf life analysis” training would cover the methods and procedures used to determine how long a product can maintain its quality and safety before becoming unsuitable for consumption, including assessing its physical, chemical, and microbiological characteristics over time through various testing methods to establish an accurate “best by” or “expiration” date, ensuring compliance with regulations and minimizing waste. 

Objectives

  1. Provide a comprehensive understanding of Shelf Life Study in Food Products, Cosmetic Products, Nutraceutical Products and Pharmaceutical Products.
  2. Equip trainees with the knowledge of various environmental and product-specific factors that influence shelf life.
  3. Introduce to different shelf life prediction models & help to assess the risks of product spoilage or degradation and implement strategies to mitigate these risks.
  4. Familiarize trainees with regulatory guidelines and industry standards related to shelf life labeling and testing.

What is to learn?

1. Introduction to Shelf Life Analysis
  • Importance of shelf life study in food & pharma industry
  • Shelf Life analysis in different food category: 
    • Cereal and Cereal grains
    • Milk and Milk Products
    • Ready to eat food product
    • Spices and condiments
    • Fruits and vegetable Product
    • Sugar and Sugar products
    • Oils And Fat
    • Frozen Raw Meat Products
    • Frozen processed Meat products
    • Bakery Products
    • Nutraceuticals

 

2. Analytical Techniques & Instrumentation

Training will be provided on selected parameters from the list below:

  • Sensory Evaluation: Appearance, Odor, Taste & Texture
  • Physico-chemical Analysis: Moisture, Water activity, Acidity, pH, Acid value, Peroxide value, FFA & Rancidity
  • Microbial analysis: Total Plate Count, Yeast & Mold, Coliform and Pathogen testing
  • Heavy metal analysis: Lead, mercury, arsenic, and cadmium testing
  • GC & HPLC techniques for ingredient and preservative analysis

 

3. Methods of Shelf Life Analysis
  • Accelerated Aging:
    This method involves subjecting the produc    t to elevated temperatures or other extreme conditions (e.g., high humidity) to speed up the aging process. The data collected from these tests helps predict the product’s behaviour under normal conditions over time.
  • Real-Time Testing:
    This is the most accurate method of determining shelf life, where products are stored under recommended conditions and tested over time at regular intervals. Real-time testing gives a more realistic view of how a product will degrade under standard storage conditions.
  • Microbiological Testing:
    Especially for food and pharmaceutical products, microbiological tests are conducted to monitor microbial growth over time. This includes evaluating the product’s resistance to microbial contamination and identifying factors that might influence microbial stability.
  • Sensory Testing:
    Sensory evaluation by human panels or machines is essential for assessing how the product’s appearance, smell, texture, and taste change over time. This is crucial for consumer products like food, beverages,     and cosmetics.
1. Hands-On Training
  • Group discussion on the impact of shelf life on consumer safety, regulatory compliance, and business.
  • Hands-on training with each equipment type (using a sample product), explaining how to set parameters and take measurements.
  • Set up accelerated aging chambers for a sample product.
  • Expose the product to different temperatures and humidity levels.
  • Take periodic samples to monitor changes in the product
  • Store the product under defined conditions (e.g., room temperature, refrigeration, or exposure to light).
  • Schedule periodic evaluations (e.g., once a month) of product quality.
  • Organize a sensory panel to test a product’s attributes over time.

 

2. Data Analysis and Interpretation
  • Record and interpret changes in product quality over time.
  • Record and analyse sensory attributes based on consumer preferences.
  • Record chemical changes over time and interpret the data.
  • Review and analyse collected data from previous activities (accelerated aging, microbial testing, etc.).
  • Calculate degradation rates and predict shelf life.
  • Prepare a final shelf life report for the product.

 

3. Troubleshooting Common Issues
  • Ability to identify problems with experiments, equipment, or results and propose solutions quickly and efficiently.
  • Use of critical thinking to decide on experimental approaches, testing methods, and troubleshooting techniques based on the data.
  1. Adherence to Safety Protocols: Following safety protocols ensures that you avoid accidents or exposure to hazardous materials. Personal protective equipment (PPE) like gloves, goggles, and lab coats should always be worn where necessary.
  2. Active Participation: Engaging in discussions and practical sessions not only helps you understand the theory better but also allows you to gain hands-on experience.
  3. Respect for Equipment: Lab equipment can be expensive and delicate. Handling it carefully prevents damage and ensures that experiments are conducted with accurate results. Reporting malfunctions ensures that problems are addressed quickly.
  4. Collaboration & Teamwork: Many lab tasks require cooperation with others. Sharing ideas and learning from your peers can make the whole experience more enriching. Teamwork fosters a learning environment where everyone can contribute their strengths.
  5. Integrity & Accuracy: Ethical behaviour in the lab is essential. Falsifying data or cutting corners not only compromises results but can also have serious consequences, especially in fields that require precise and reliable data (e.g., medical or environmental testing).

Commitment to the Program: Participants must attend all scheduled sessions, complete assignments, and actively participate in practical exercises. A signed commitment agreement may be required before enrollment.
Health and Safety Compliance: Adherence to health and safety regulations, including proper use of personal protective equipment (PPE). Medical clearance may be required for specific training sessions.

Designation: Shelf Life Trainee
Section: Training
Qualification: M. Sc. / B. Tech. / B. Sc.
Fees: As Per Industry Standards
Experience: Freshers / Professionals
Employment Type: Short Term / Long Term
Location: Gurugram, Haryana.

Note:

Limited Spots Available! Don’t Miss This Opportunity to Advance Your Skills in Shelf Life Analysis!
For any further inquiries or additional information, please reach out. We look forward to supporting your journey.
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