WATER ACTIVITY IN FOODS- INTEGRATING THEORY & PRACTICE May 11, 2010

Using a combination of presentation lectures, Q&A sessions, and practical exercises, this 3-day intensive and interactive “HOW TO” course is specially designed:
• To impart a better understanding and appreciation of:
– The meaning of water activity
– The importance of aw to food safety, quality and stability
– The limitations of aw as a predictor of food safety,
quality and stability

• To teach participants how to:
– Determine moisture content, aw and water sorption
isotherm
– Adjust and control aw in food systems
– Apply the aw concept to develop or formulate safe food products with extended shelf-life
– Minimize moisture migration problems in food systems
– Use aw in accelerated shelf-life testing

Official Website: http://www.ppti.usm.my/Brochure_(Water_Activity).pdf