Event Location

Attendee Categories

SME and Student

Cost

£125.00

Description

This includes refreshments, a light lunch and parking.

This rate has 50% reduction supported by the Higher Education Innovation Fund.

 

Additional Items

Contact

The event is to be held at -Committee Room A46

Main Building, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD.

If you need further information or need to cancel your place, please email foodinnovationcentre@nottingham.ac.uk.

A 50% refund will be available for cancellations made by 2 June 2025. Thereafter no refunds are possible. 

If you cannot attend but don't want to cancel, a ticket is transferable to another individual within the same company without a charge if you email us by 30th June 2025. Please give their name(s), job title and email address. After this date, no accommodations are possible.

Testimonials and feedback from past workshops:

"A lot of eye-opening pieces of what is important in food/drink consumers."

"The course was easy to follow and very accessible"

"Lots of activities! Good conversation and really good explanations."

"Great that all course info was sent out early. Nice that parking, lunch, refreshments were all included. The venue is very easy to access with good major road and rail links along with public transport…."

More Information

How to Plan a Shelf-Life Study: A Practical Session for Food & Drink Brands

Shelf life is more than just a date on your packaging—it’s a key part of your product’s success. It affects everything from safety and flavour to sales, food waste and inventory management, to customer satisfaction and retention.

However, deciding the right approach is challenging with all the factors to consider including time and money!

This course will guide you through the essentials of setting shelf-life with a practical, business-savvy approach. It is especially suitable for SMEs, pre-startups and micro businesses. If you are unsure if this is suitable for you, drop us an email on foodinnovationcentre@nottingham.ac.uk.

Course Highlights:

What shelf life really means and why it matters for food and drink products

Understanding the balance between product quality and food safety

Key microorganisms that affect food spoilage and how they influence shelf life

The critical factors to consider when determining shelf life

When and how to incorporate shelf-life planning into your new product development (NPD)

How to design and plan a shelf-life study that suits your product and budget