2021 Extending Shelf Life: Emma Kent
With over 27 years of experience in the food manufacturing industry in Australia and the UK, I am a passionate and highly qualified food safety and quality leader who strives to deliver great quality products and services to customers and consumers. I hold a BSc (Hons) in Consumer Science from University of Wales, Cardiff, a FIFST certification from the IFST and MAIFST from AIFST.
As the Executive General Manager – Technical at HS Fresh Food Group, I oversee the food safety, quality and NPD functions of the company, ensuring compliance with regulatory and customer requirements, driving continuous improvement, and supporting innovation and growth. I have successfully led and implemented multiple projects, such as developing and launching new products, improving process efficiency, enhancing sensory evaluation, and developing high performing teams. I am a BRC-certified Lead Auditor and have maintained and improved BRC, SQF, HACCP and other customer audit standards across multiple sites. I enjoy working cross functionally with a diverse and talented team of professionals who share my vision and values of excellence, integrity, and customer satisfaction.
Presented by Emma Kent, QA Manager at Artisan Food Company Australia, this session explores innovative methods to extend the shelf life of RTE and RTC meals, addressing the growing demand for freshness and longevity in food products. Topics covered include freshness mapping, cook-chill, and deep-chill techniques, which can significantly enhance shelf stability while maintaining quality. The presentation delves into practical applications, such as the CapKold process for cook-chill products and temperature control for microbiological safety in deep-chilled products. Gain insights into the parameters that impact shelf life, including seasonal variations, ingredient sourcing, and cold chain management, to ensure that food products meet both safety standards and consumer expectations.
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