Shelf Life and Packaging


In this short webinar, our lead food scientist and R&D lab manager respond to and break down common questions about shelf life and packaging.

In this 30 minute webinar, food scientists Mary Galloway and Zachary Cartwright talk about how to get answers to your shelf life questions. Learn how to:

-Troubleshoot issues and complaints to find out why shelf life is ending sooner than expected

-Predict how recipe changes will impact shelf life

-Compare the effect of different ingredient options

-Evaluate whether a specific packaging option will help you achieve or improve shelf life


Mary Galloway is a lead scientist in the METER Food Research & Development lab. She specializes in using and testing instruments that measure water activity and its influence on physical properties. She has worked with many customers to solve their moisture-related product issues.

Zachary Cartwright is a lead food scientist at METER Group. He helps customers achieve complete moisture analysis of their products and is an expert in the use of the Vapor Sorption Analyzer (VSA). He has a PhD in food science from Washington State University and a bachelor’s degree in biochemistry from New Mexico State University.

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