The current module will outline various aspects related to Shelf life, its importance, how to assess shelf life and microbiological hazards related to shelf life in food.
The module includes different levels (Basic, Intermediate, Advanced), and each level is targeted for different levels of expertise in the learners. The breakdown is as follows:
Basic level: This level is aimed at technical advisors for farmers and artisanal producers, farmers, middle management of food companies and agri-food organisations, and technical support staff
Intermediate level: This level is aimed at persons in R&D and quality in food companies, teachers from secondary technical education, and middle management of food companies and agri-food organisations.
Advanced Level: This level is aimed at persons involved in Higher Education such as lecturers and Researchers