Shelf Life and Quality Bootcamp


March 18-19, 2020

By Dr. Lin Carson and Dr. Jayne Bock

Even the best-crafted and tasting products go stale or moldy eventually. An effective shelf life and quality plan is essential for any baked good. This two day course covers the main components of shelf life—mold, microbial, texture and sensory. Then, jump into an extensive lab for flour quality, quality evaluation and end products.Plus, learn about the role of water activity, ingredients and processing  in shelf life. Get hands-on experience alongside the experts.

Early bird pricing until March 4, 2020

SKU: N/A Category:


Who should attend?

  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving in a bakery production setting

Course Schedule*


I. 8:30-9 am: Registration

II. 9-10:30 am: Overview of Shelf life

  • What determines the end of shelf life?
  • Which quality and safety aspects do we measure?
  • Shelf life measurement
  • Temperature
  • Humidity
  • Accelerated shelf life studies
  • Shelf life across different product categories
  • Breads
  • Cakes
  • Crackers and cookies
  • Pastries
  • Starters

III. 10:30-10:45 am: Break

IV. 10:45-11 am: Texture and Sensory

  • Staling
  • Moisture gain/loss
  • Instrumental measurement of texture
  • Sensory measurement of texture
  • Formulating for texture shelf life
  • Enzymes
  • Emulsifiers
  • Hydrocolloids
  • Sugars and syrups

V. 11-11:30 am: Accelerated Shelf Life

  • Real world conditions
  • Temperature
  • Humidity
  • Duration
  • Accelerated conditions
  • Temperature
  • Humidity
  • Shortened duration

VI. 11:30-12 pm: Mold and Microbial

  • Conditions for mold and microbial growth
  • Controlling molds and microbes
  • Formulation
  • Processing conditions
  • Storage conditions

VII. 12-1 pm: Lunch

VIII. 1-2 pm: Water activity

  • What is water activity?
  • Measuring water activity
  • Using water activity to manage moisture migration
  • Filled vs. non-filled products
  • Using water activity to manage mold and microbial growth

IX. 2-3 pm: Ingredients

  • Sorbic acid
  • Potassium sorbate
  • Calcium propionate
  • Chelating agents
  • Hydrocolloids
  • Enzymes
  • Emulsifiers
  • Sugars and syrups
  • Antioxidants
  • Cultured wheat

X. 3-4 pm: Processing

  • Pre-ferments and fermentation time
  • Baking times and temperatures
  • Cooling and packaging
  • Storage and distribution
  • Sanitation


I. 9-10 am: Flour Analysis

  • Protein properties
  • Farinograph
  • Mixolab
  • Alveograph
  • Solvent retention capacity
  • Starch properties
  • Falling number
  • Mixolab
  • RVA
  • SDmatic
  • Water activity

II. 10-12 pm: Hands-on lab: Flour quality

III. 12-1 pm: Lunch

IV. 1-2 pm: End-product quality evaluation

  • Identifying important quality indicators
  • Identifying quality tests and protocols

V. 2-4 pm: Hands-on lab: End products

  • Fresh and end of shelf life products
  • Breads
  • Cakes
  • Crackers
  • Pastries

*Schedule subject to changes



Dr. Lin Carson, BAKERpedia

Lin Carson, PhD

The inability to get technical questions solved on the internet has led Dr. Lin Carson, CEO of BAKERpedia, to her goal of building the world’s biggest baking encyclopedia. Dr. Carson is a bakery expert and a regular speaker within the commercial baking industry. A graduate of Kansas State University and Ohio State University, Dr. Carson has over 20 years in the baking and food industry, building technical service teams and programs. With past experiences at Wendy’s Int’l and Dave’s Killer Bread, Dr. Carson is now helping commercial bakers across the world streamline their quality processes to minimize waste and increase efficiencies.


Dr. Jayne Bock, Wheat Marketing CenterJayne Bock, PhD

Jayne Bock recently joined the Wheat Marketing Center as the Technical Director. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader. Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors on collaborative projects in the pre-competitive space. Her focus is at the interface of academia and industry to find solutions for emerging issues across the market value chain.


Held at the

Wheat Marketing Center

1200 NW Naito Pkwy | Unit 230 | Portland, OR 97209

Coming from out of town? Stay at the Canopy Hotel and get an exclusive class rate for your room! Book Now

Additional information

How do you want to take this class?

In Person, LIVE Stream


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