Watch a shelf life experiment from beginning to end, and streamline your approach to identifying and tracking potential modes of failure.
Typical shelf life testing takes months to perform. Manufacturers must test for each mode of failure and then model product changes at different temperatures and water activities to predict optimal shelf life conditions. But what if you could test and model all modes of failure at the same time?
Dr. Brady Carter is a Research Scientist with METER Food, the world leader in water activity measurement. He specializes in water activity and moisture sorption applications. Dr. Carter has a Ph.D. and master’s degree in Cereal Chemistry and Crop Science from Washington State University and a bachelor’s degree in Botany from Weber State University, with 14 years of experience in research and development. He oversees development of new moisture analysis instrumentation and provides support for current instrumentation.
We designed a shelf life experiment to answer the following questions:
- Can you save time by testing for every mode of failure simultaneously?
- Will simultaneous testing allow you to model all changes that occur? Or just some changes?
- How effective are those models at making shelf life predictions?
- Can the mode of failure tests be simplified, and will they still work?
Key learning objectives:
- Simplified methods for identifying shelf life problems
- Simplified experimental setup
- Simplified modeling of experimental data
- Simplified application of models to predict shelf life under varying storage conditions
Dr. Brady Carter, Director of Food Science, details the results of the experiment. He will also publish updates throughout the year to show how the experiment is unfolding. See what’s working, what problems we encounter, and how product developers might avoid them in this on-demand webinar.