The shelf life of a product begins from the time the food is prepared or manufactured.  Its length is dependent on many factors, including the types of ingredients, manufacturing process, type of packaging, and how the food is stored. Want to learn more about what determines food shelf life and how it can be extended? During this 1-hour short course Catherine will explore Shelf Life and Shelf Life Extensions of food products. 

Instructor

Catherine Cantley is a  Food Processing Specialist with TechHelp and an Assistant Professor at the University of Idaho School of Food Science. She is an experienced Senior Research and Development Manager with demonstrated expertise in food manufacturing, process engineering, product optimization, food safety, and sensory and consumer science. In this day and age, data are everywhere. Catherine loves to leverage the power of those data to increase profit margins, product quality, and process efficiencies.