Introduction:

The shelf life of non-perishable foods is limited by changes in the  sensory characteristics (appearance, texture and taste), resulting from physical-chemical changes in the product. Many sensory testing methodologies are available and fall into two main classes: analytical tests and hedonic/affective tests. Both classes consist of tests which meet different purposes and, therefore, are subject to different operational principles.

Thus, the choice of method depends on the company’s objectives, considering that the experimental determination of the validity period may require a considerable amount of experiments, with consequent costs and time requirements. Efficient design of such experiments is important for them to be cost effective and time to meet the needs of the company.

Goals:

Offer an update of the foundations for determining the Sensory Shelf Life , universally known as SSL. To present the different experimental methods and designs used in SSL studies. Guide to the planning, execution, data processing, analysis and interpretation of the results of SSL studies. Practical applications.

Expected Contribution:

• Learn do design studies to estimate the sensory shelf life;
• Interpret the results obtained from studies of sensory shelf life;
• Optimize the financial resources and time necessary for a study of sensory shelf life.

Who is it for:

• Professionals working in the area of ​​R&D in CPG (consumer packaged goods) industries and its entire chain of ingredient suppliers, such as: food, cosmetics, perfumery, personal care products, cleaning products, among others .

Workload: 15 hours