Abstract:
In order to assure the quality and the safety of a food product all along the supply-chain, it is important to know its shelf-life and the factors that influence on it.
In the following article it is described the main intrinsic and extrinsic properties affecting the shelf-life, the technologies that can be used for extending the shelf-life of a product, and finally, the methodology applied in ainia for calculating the shelf-life of a food product.