Workshop on determining the shelf life of food products was organized by IBT ITK. This event presented Dr. Nugraha Edhi Suyatma, Lecturer of Food Science and Technology Department of IPB University. Workshop was attended by 59 participants from businesses in the field of processed food, both from ITK students and the public. At this event, Mr. Edi explained several categories of food products and factors that affect the damage and decrease in the quality of each product. These factors will become a reference in determining the shelf life of the product. He said basically the determination of the shelf life of the product takes the principle of speed equation.
On this occasion, Mr. Edi also explained several strategies to improve the shelf life of food products. Among them are related to the prevention of moisture and the growth of microorganisms in food products. The event which was attended by various business people and entrepreneurial escorts was dominated by discussion sessions. Participants are so actively consulted about the problems they face in the implementation of their respective businesses.