Food shelf life - a challenging subject, and there are multiple interests to consider: Food Safety is paramount, the logistic chain is crucial but also we must not forget the overall consumer eating experience or the increasing importance of food waste in today’s society.
The majority of this shelf life conference will focus on the products and opportunities for either establishing or extending the durability of dairy products using positive microbiology, processes or other measures that stabilize products. Presenting the ‘Bioprotection of cheese - possibilities and experiences’ will be Malene Svejstrup, Senior Application Scientist, DuPont Nutrition & Health. This presentation from 12.00 – 12.30 will emphasize food spoilage reduction opportunities and maintaining a good product throughout the shelf-life period and thereby reduce the food waste throughout the cheese category.
To discover the conference program in detail please click here