There are many different types of food products and therefore, operations and production methods for each are unique. MSU Faculty Dr. Kirk Dolan is an expert in this field and is part of the Product Center Team. He performs the process authority review for shelf stability, resulting in a product classification pre FDA. For perishable and refrigerated items, this process, referred to as shelf-life, is usually outsourced. The product may fall under three categories – acid, acidified, or low-acid foods. Depending on which classification your product falls in to, different regulations, and methods of operation and production will be required during scale-up.
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