Organised by Sensory Science SIG
Determining the shelf-life of food and drink products is an important element of launching a new product. The sensory aspects are integral part of this shelf-life as consumers expect good quality no matter what the age of the product. In this workshop via the three speakers and discussions, we will explore how shelf-life is measured and determined and how sensory and consumer science fits in. Current and new methods and approaches will be described.
What participants will learn about: Sensory shelf-life approaches and techniques and how these fit in with the broader context.
Who should attend: IFST Members and non-members, sensory scientists, product developers, technical managers, product managers, quality professionals.
Programme
09:30 – 10:00 Registration and refreshments
10:00 – 10:15 Introduction
10:15 – 10:40 Speaker: Carole Bingley presentation title Fundamentals of shelf-life testing
10:40 – 11:05 Speaker: Lauren Rogers presenation title Making sense of sensory shelf-life
11:05 – 11:30 Speaker: Professor David Cook presentation title Using ESR spectroscopy to predict the sensory shelf-life of beer
11:30 – 11:45 Refreshments Break
11:45 – 12:45 Moderated discussion groups
12:45 – 13:00 Wrap up and conclusions and Q and A
13:00 – 13:45 Buffet lunch
13:45 - 15:45 SSG Committee meeting (all welcome)
Speaker: Carole Bingley, Technical Specialist, RSSL 
Carole is a Technical Specialist working in the Product and Ingredient Innovation Team at Reading Scientific Services Ltd (RSSL). During her time with RSSL, she has undertaken both ingredient evaluation and product development projects for food manufacturers and ingredient suppliers across a wide range of food categories. Recent projects include development of dairy alternatives, vegan meat and fish alternatives based on plant proteins and a range of vegetable based sauces, dips and cheese alternatives. Carole has also worked extensively on sugar reduction evaluating both high potency sweeteners and bulking agents in beverages, confectionery and baked goods. She is a Food Science graduate from Reading University, has a Masters degree in Nutritional Medicine from Surrey University and is a Fellow of the IFST.
Abstract: Carole will discuss the reasons for shelf-life testing and the importance of understanding failure mechanisms in order to design an appropriate testing plan for a product. Analytical testing, microbiological testing and sensory evaluation will be covered along to the pros and cons of accelerated testing. Case studies will be presented to illustrate how shelf-life testing can be applied to different products.
Speaker: Lauren Rogers, Freelance Sensory Scientist
Lauren is an active member of the IFST’s Sensory Science Group, and currently leads their Accreditation and Education working group, helping to coordinate their range of sensory science qualifications. As well as working for several different clients on many different types of projects, Lauren also lectures on sensory science at the University of Nottingham and Le Cordon Bleu. She loves to run training courses in sensory science and related topics. Lauren is particularly interested in the sensory, consumer and emotional attributes of brands; sensory shelf-life; panel performance; and sensory claim substantiation. She has experience in many food products including snacks, drinks and pet-food, as well as home and personal care products such as shampoos, toothpastes and creams.
Abstract: Lauren will introduce the use of sensory science in shelf-life determination and validation, sharing information about the methods (for example discrimination, descriptive and consumer) and approaches (for example forward and reverse shelf-life testing) used. Lauren will also share some handy hints for sensory shelf-life testing including a list of questions to consider prior to developing a shelf-life plan.
Speaker: David Cook, AB InBev Professor in Brewing Science, University of Nottingham 
David Cook is AB InBev Professor in Brewing Science at the University of Nottingham, UK and has more than 20 years of experience conducting research and teaching relating to brewing, analytical food chemistry and flavour technology. David is Course Director for the University of Nottingham’s innovative e-learning based Masters courses in Brewing Science, which are designed to be studied part-time as Continuing Professional Development courses for brewers and allied professionals. The Cook group specialises in applied research and interacts extensively with the malting and brewing sectors. Current research activity focuses on malting science and technology, beer flavour formation and stability and the reduction of primary energy usage in malting and brewing. Sustainable bioprocessing of raw materials and co-products is a further interest of the group.
Abstract: The sensory shelf-life of packaged beer is determined by the rate of change in concentrations of a range of flavour active compounds. There are many potential pathways to loss of beer freshness, but the most significant ones result from oxidative processes catalysed by radical oxygen species (ROS). Over the last 25 years Brewers have learned how to apply Electron Spin Resonance (ESR) Spectroscopy to measure the rate of free radical formation in beers under forcing test conditions. This protocol then enables prediction of susceptibility to oxidative damage and correlations with sensory shelf-life to be developed. Here I will introduce the principles of this technique and explain how Brewers have used this methodology to monitor and improve the freshness retention of packaged beer.
IFST member - £30.00
Non-IFST member - £50.00
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