Supermarket worker checking food product on fridge shelf

Shelf-life confidence Webinar: Design it, prove it, improve it


14 October 2026
13:00-14:00 BST


Free to attend


Online event

Register

Summary

Setting the right food/drink shelf-life protects product safety and quality, reduces waste, improves efficiency and unlocks stronger commercial returns.

Shelf life is best managed as a continuous, connected process — from product design and processing through to validation, modelling and ongoing optimisation.

In this webinar, we will explore the full cycle of the shelf-life management system. We will share insights to help you design products to achieve the right shelf-life, validate it with data, and diagnose and fix failures when they occur.

Who should attend

Designed for, NPD Managers, Technical Managers, NPD Technologists, Quality Assurance (QA) Managers, Technical / R&D Directors

Benefits of attending

  • Understand the key factors that influence shelf-life across different product categories and scenarios.
  • Identify where shelf-life risks arise and how to manage them using evidence-based decision-making.
  • Gain practical insight into designing, validating and maximising shelf-life during product development and renovation.
  • Learn how to design shelf-life studies, interpret results with greater confidence, and use data to support technical and commercial decisions.
  • Discover how a continuous shelf-life management approach can help reduce waste, improve product quality and support stronger business outcomes.

Agenda

Topics include:

  • Understanding shelf-life and its limiting factors;
  • Shelf-life design in NPD;
  • Maximising and extending shelf-life;
  • Designing and interpreting shelf-life validation studies;
  • Managing risks and setting the right evidence-based shelf-life;
  • The design ‘Design → Process → Validate → Predict → Diagnose → Optimise’ cycle of shelf-life management.

Speakers

Jo Baker-Perrett, Campden BRI

After graduating from his master’s degree in chemistry from the University of Sheffield in 2014, Jo worked in education before joining us in 2016. Since then, Jo has worked in the bakery department, and then in Food and Drink Microstructure, after which he started managing this section, which is mainly focused on physical characterisation and ingredient functionality.

Jo has published various Campden BRI research reports and trade press articles, as well as producing regular food industry blogs for our website.

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