Sponsored by Decagon Devices, Inc.
Free for IFT members
Making shelf-stable food products is not an easy process. It requires food technologists and quality control managers to balance the demands of food safety, cost, shelf life, and consumer acceptance. The ability to accurately and consistently predict a product's shelf life can be an invaluable tool in this process. This webcast will focus on how to predict shelf life using water activity and isotherm data.
• Forecast shelf life loss due to microbial contamination using water activity-based models
• Predict shelf life loss due to chemical degradation using water activity-based models
• Calculate shelf life in package using water activity-based models
Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Beginner, Intermediate, Advanced
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
Cindy M Stewart CFS
Sr Dir Advanced Research
Dr. Cindy Stewart is the Senior Director of Advanced Research at PepsiCo, New York. In this role, Cindy leads a team of research engineers focused on the creation of new knowledge and the development of innovative technologies for PepsiCo’s global beverage processing platforms. Prior to joining PepsiCo in 2010, Dr. Stewart was the General Manager, Silliker, Inc. Food Science Center. Previous positions held include Director, Scientific Affairs, at the National Center for Food Safety and Technology, Illinois Institute of Technology; High Pressure Processing Program Manager for CSIRO’s Food Science Australia; Senior Research Microbiologist Corporate R&D, Nabisco; and Research Associate II at the University of Delaware. Dr. Stewart’s expertise as a food microbiologist is recognized globally, as she has given nhas published and presented over 120 papers and book chapters on nonthermal processing technologies, predictive microbiological modeling and microbial risk management. Cindy has been actively involved in the IFT Nonthermal Processing Division since its inception in 1999. She has served as Member at Large, Secretary and Chair for the NPD and Biotechnology Divisions, and as a Member-at Large for the Food Microbiology Division. She has served on the NCFPD Research Evaluation and Advisory Panel, the IFT Myron Solberg and Food Expo Innovation Award Committees, and the AMSPAP Food Safety and Defense Program Sub-Committee Member, currently serving as Chair. She served as the program manager for the NCFST’s DUST consortium, which won the IFT Food Expo Innovation Award DUST for the development and validation of the pressure assisted thermal sterilization process.
Leonard N Bell
Food Science Program
Leonard N. Bell, Ph.D., earned his Bachelor of Arts degree, summa cum laude, from Virginia Tech in 1987, majoring in Chemistry with a minor in Human Nutrition and Foods. He continued his education at the University of Minnesota where he earned his M.S. and Ph.D. degrees in Food Science. After a post-doctoral research appointment with the Upjohn Company, Dr. Bell joined Auburn University in 1994 as an Assistant Professor. Currently a full Professor, Dr. Bell has published one book, nine book chapters, and 46 refereed journal articles within the area of food chemistry. For over 20 years, his research has involved understanding the role of water on food chemical stability.
Decagon Devices Inc
Brady Carter is a Research Scientist at Decagon Devices, Inc. Before joining Decagon, he was an Assistant Research Scientist at Washington State University. Brady received his bachelor degree in Botany from Weber State University in 1997 and his master’s degree in Cereal Chemistry from Washington State University in 1999.