This class provides a guide to understanding and measuring the shelf life of a food and beverage product. You will learn about the factors that influence product longevity, methods for conducting shelf-life testing, and regulatory requirements for accurate labeling. Through practical examples, attendees will gain insights into best practices for ensuring product safety, quality, and compliance with industry standards.
This event is at no cost for residents of West Side communities. To register, email dana@thehatcherychicago.org
About Speaker
Connor Thompson has over 10 years of experience in the food industry. He spent 3 years working in scratch kitchens before pursuing his Culinary Nutrition degree at Johnson and Wales University. During school Connor developed recipes and products at America’s Test Kitchen and Valley Fine Foods Fresh Pasta. For the last 7 years Connor has worked as a Culinologist at Ingredion focusing on Product Development in the Clean Label, Plant Based Protein, and Foodservice space. He has developed food product solutions for numerous companies from small coffee shops to global hotel chains and large-scale food manufacturing.
