Case studies

The aim of this chapter is to show, through a number of case studies, practical applications of the methodologies described in the previous chapters for the assessment of the shelf life of foods. This chapter, which is mainly addressed to operators of the food sector as well as to students in food science and technology, makes no pretense to assess the shelf life of a series of food products. On the contrary, its intention is to find the most suitable strategies and methodologies for shelf life evaluation in relation to food type as well as its process and storage history. For each case study considered, after a brief presentation of the product in question, the problem most relevant to the product shelf life was outlined. Then, the shelf life study was carried out first by defining the acceptability limit (if pertinent), identifying the indicators of quality loss, and finally assessing the expiration time by instrumental or sensory tools.