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)