Shelf Life of Food Products

The definition of the shelf-life of a food product is crucial not only for food companies and the distribution chain but also plays a fundamental role for regulatory bodies and control authorities, which are responsible for food safety and public health protection.
The course aims to provide the knowledge necessary to determine the shelf-life of both unpackaged and packaged food products, exploring how this definition impacts quality, food safety, and waste management. Through lectures, case study analyses, and practical exercises, students will acquire skills related to the impact of chemical-physical and process parameters on the microbial development of food, particularly perishable products, across various distribution scenarios. Additionally, the measurement and prediction tools presented in the course will enable the design of innovative, effective, safe, and eco-sustainable packaging solutions, thanks to a comprehensive understanding of the interactions between the product, the environment, and the packaging material.
The course is closely integrated with and connected to other subjects within the program, particularly those addressing topics such as food safety, preservation, packaging technologies, and quality management. This interconnection allows students to develop a comprehensive and interdisciplinary understanding of challenges and solutions in the food sector, facilitating an integrated approach to product management throughout the entire supply chain.

After completing the course, the student will be able to:

1. Understand the parameters that influence the shelf-life of a food product, including the impact of packaging solutions.
2. Design experimental setups and/or challenge tests for the technical and economic planning of shelf-life testing.
3. Select and apply the most appropriate predictive models to estimate and monitor the shelf-life of both packaged and unpackaged foods, optimizing the packaging solution.
The skills acquired will be valuable for effective food distribution planning, ensuring access to safe and high-quality foods while simultaneously promoting sustainable development.