Many manufactured baked goods are produced ‘sterile’ but can subsequently be blighted by post process contamination. In this seminar, top experts in the industry will take you through the common spoilage causes (such as microbes, allergens and mycotoxins) for baked goods and how to overcome them, including hygienic design for bakeries.
The seminar is perfect for those who are involved or interested in spoilage issues with baked goods, including bakers, artisan bakers, new product development managers, microbiologists and food technologists.
