Scientific/Technological Services

Food safety. Shelf life.

Identification of parameters responsible for the shelf life of food products

  • Quality indicators and degradation
    • Identification and validation of quality parameters biochemical-physical nature (pH, fatty acids, protein, texture, color, aroma, foam, etc.)
    • Identification and characterization of microorganisms of interest in food (bacteria, viruses and parasites) and prions.
    • Identification and validation of degradation indicators (biogenic amines, microbial indicators, oxiesterols, Rancimat index, peroxide, K270 and K232, etc.).
    • Development of rapid technological parameters predictors of these indicators
      Optimizing the useful life of food products by:
  • Monitoring of quality indicators and degradation
  • Use of emerging technologies in food processing
  • Adjusting formulations using appropriate additives (preservatives great experience, antioxidants, emulsifiers, gelling agents, fragrances, flavors, fermenters and Starters)
  • Incorporation of suitable packages, through the knowledge of different packaging materials and packaging systems
  • Knowledge of variety of food matrices

    • Liquid products (milk, soups, sauces and fillings, creams, oils and greases)
    • Products of fourth and fifth range
    • Shredded products (baby food and special nutrition)
    • Meat products and fish

      Studies estimate of the useful life using different methods:

      • Use of reference values ​​(scientific literature review)
      • Tests in real time (for fresh short shelf life)
      • Accelerated testing (for foods with a lot of stability)
      • Use of reference values ​​(scientific literature review)
      • Proof of provocation (challenge test) or proof of inoculation (for foods with low probability of contamination)
      • Predictive Microbiology (use of mathematical models)