Shelf Life Science: Bottled Food Thermal Processing Workshop

Learn the correct techniques to produce bottled products that are safe, shelf-stable, and commercially viable, with guidance from a food technologist.

✔ Proper sealing and thermal processing methods
✔ Control of FATTOM for microbial safety
✔ Flavor retention and quality optimization
✔ Reduced spoilage, waste, and production losses

Apply these techniques to a wide range of bottled products:
🥩 Beef Tapa
🌶 Bicol Express
🍗 Chicken Pastil
🦪 Gourmet Tahong
🥫 Spanish-style Bangus (in oil)
🐟 Tuna, Tuyo, or Tinapa in oil
🍅 Tomato-based sauces (pasta sauce, salsa)
🥕 Pickled vegetables (atchara, pickles)
🥩 Meat in oil or sauces (adobo, humba)
🌶 Chili garlic sauce
🥘 Sisig
🧂 Bagoong
🥦 Laing

📝 𝐖𝐨𝐫𝐤𝐬𝐡𝐨𝐩 𝐃𝐞𝐭𝐚𝐢𝐥𝐬:
Private Consultancy with food technologist will cost you 40k
🎫 Our Class fee: 5,500 Only
📅 May 6, 2026 (Wednesday)
⏰ 9:00 AM – 3:30 PM
📍 Unit 411-412 Mercedes Square Plaza 2, Luis st. San Miguel Pasig City
🚗 Plenty of parking available 

📩 How to Enroll:
1️⃣ Send us a message to request payment details
2️⃣ Send your proof of payment and wait for confirmation
3️⃣ Provide your full name for your certificate
📞 Questions? Contact us:
☎️ 0286541916
📱 09602379888 / 09270611549
💬 Viber: 09602379888 / 09270611549

We’re the only workshop studio offering this kind of class, so you can learn the right way, not through trial and error.

UpSkillz Studio is the #1 and most in-demand workshop studio right now.
Visit our page to see how fun and successful every workshop we had! 💛