Scientific expiration date setting explanation
Explanations focusing on "How to proceed with accelerated testing using concrete examples"
Setting food expiration dates scientifically is one way of guaranteeing quality.
It is the responsibility of businesses to set appropriate expiration dates from the perspective of reducing food waste while also considering customer safety.
In addition, the "Guidelines for Setting Food Expiration Date Labeling" jointly administered by the Ministry of Health, Labor and Welfare and the Ministry of Agriculture, Forestry and Fisheries requires that expiration dates be set by using numerical indicators obtained from "physical and chemical tests," "microbiological tests," and "sensory tests" and judging the data comprehensively.
コース概要
1. Guidelines for setting deadlines (Codex, domestic)
2. Industry associations' views
3. Objective items (indicators) for determining food deterioration
4. Concept of preservation test
5. Overview of Physicochemical Tests in Deadline Setting
6. Overview of sensory evaluation
7. Accelerated Testing Concept
8. Setting deadlines through accelerated testing and case studies (data analysis method using the Arrhenius equation)
9. Set deadlines using challenge tests
10. Using predictive microbiology models to set deadlines
特 典
We provide an Excel sheet that can automatically calculate the expiration date you want to set using the Arrhenius equation.
Upcoming Events
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・November 25, 2024 13:00-16:00
・December 19, 2024 13:00-16:00
・January 20, 2025 13:00-16:00
・February 27, 2025 13:00-16:00
・March 14, 2025 13:00-16:00
・April 23, 2025 9:00-12:00
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*Applications are accepted until the day before.
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受講料
49,500円（税込）
*Textbook shipping and certificate issuance fees included
お一人様あたり
－ 受講料内訳（税抜）：45,000円
－ 消費税10％ ：4,500円
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*Our center is a tax-exempt business under the invoice system, so we do not issue invoice receipts.
*We do not issue quotations or invoices.
※The bank transfer statement will serve as a receipt.
*The above prices are per person.
*Co-hosted with the Food Science and Technology Agency
* We will not accept applications from other businesses , such as consultants or educational training institutions.
*For online courses , the minimum number of participants is 2, and the maximum number of participants is 20.
Target Audience
・Food development staff
・Food hygiene managers and those who want to improve their food safety team capabilities
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When taking classes
・Exponential and logarithmic calculations will be practiced, so having a calculator that can handle functions will help you understand better.
Web型を受講される際
*Items to prepare
A stable internet connection
Web conferencing system used: Zoom
(We recommend using the app, but you can also join using a browser.)Recommended OS: Windows 10 or later, MacOS 10.13 or later
Recommended browsers: We recommend the latest version of any browser.
Google Chrome (recommended), Mozilla Firefox, Microsoft Edge, Apple Safari (MacOS only)Recommended communication speed: 1.0 Mbps (receiving) or higher, 0.6 Mbps (transmitting) or higher
Although a WiFi connection (wireless LAN) is possible, a wired LAN connection is recommended for a more stable connection.
Please note that when using WiFi, data usage will vary depending on your environment, but you can expect to use approximately 600MB of data per hour.
*Please refer to the video linked below for how to join a Zoom meeting . How to join a meeting (external link)
Please check here for the test connection setting method. Click here for the explanation of the test connection (external link)
Please test the connection in advance using the link below . Test connection is here (external link).
ご参考
*This training can be conducted by dispatching instructors as in-house training.
Lecturer brief history
Food Safety Technology Center
Visiting Professor, Niigata University of Food and Agriculture
Visiting Researcher, Ritsumeikan University
He is an expert in food safety technology, with a particular focus on microbiological quality assurance.
As a microbiologist and quality assurance manager at a major food manufacturer, he utilizes his knowledge of predictive microbiology in food microbial detection and control technology and sterilization engineering to set and validate conditions for heat sterilization of tea beverages, canned coffee, retort foods, etc., and evaluates them through challenge tests using potentially harmful bacteria such as botulinum.
Currently, while training a large number of HACCP managers and PCQI preventive management qualified individuals, he emphasizes the importance of establishing solid scientific evidence.
We support the visualization of trust through the accumulation of food safety measures based on scientific evidence and the development of human resources who can take responsibility for food safety.
They also provide advice such as suggesting improvements to formulations to increase shelf life and reviewing hygiene management to improve profits.
Advisor to the Ministry of Agriculture, Forestry and Fisheries FCP, Advisor to the Tokyo Keiken-in Foundation, Principal Auditor for ISO 22000 (IRCA), etc.