Webinar: Tips and Tricks for a Long (Product) Life: Preventing and Investigating Microbiological Spoilage
Product spoilage rarely makes the headlines but can still be very costly for a producer in terms of lost product, damaged reputation, and loss of future sales. Prevention is the best approach to avoid these costs but if prevention fails, we must investigate, take corrective action, and improve controls to prevent reoccurrence.
This webinar focuses on the principles and theory of food spoilage, within the context of how these concepts can help you better understand what to do when things go wrong (spoil) and design a product in a way to prevent spoilage in the first place.
Expect this webinar to equip you with a base understanding of applied food microbiology that you can use to elevate your product to reach its full shelf-life potential.
Original airdate: Wednesday, May 8th, 2024
Length: 60 minutes
Presenter:
Patricia Quinn | Analytical Services & Project Manager | Eurofins Microbiology Laboratories Inc.
David Legan, Ph.D. | Director of Science | Eurofins Microbiology Laboratories Inc.
