The program provides highly concentrated information on the most relevant aspects of determining the shelf life of food products - the possibilities of applying sensory analysis, accelerated tests, the possibilities of using the guidelines provided by EFSA, and presents other supporting tools that facilitate the adoption of related decisions (indicator microorganisms, necessary tests, etc.).
Apply sensory analysis methods in the determination of shelf life of food products. Apply ISO 16779:2015 - Sensory analysis. Evaluation (determination and verification) of the shelf life of foods. Use the guidelines for determining shelf life provided by EFSA. Use additional supporting tools to make decisions related to determining shelf life.
phone: +37061886118
email grete.matuseviciute@ktu.lt
Aelita Zabulionė is a qualified teacher with extensive experience in various forms of teaching. In her scientific work, she focuses on sensory analysis of food products, ensuring microbiological safety by exploring various innovations, and the features of legal regulation and labeling of food products. Aelita is the only Lithuanian to have become an alumni of the prestigious EU-FORA internship program at the European Food Safety Authority (EFSA).
K. Donelaičio St. 73
44249 Kaunas, Lithuania
phone: +370 (671) 36 146
email mvg@ktu.lt
