Food shelf life: challenges, pitfalls and innovation

May 23, 2019 — May 24, 2019


  • Maria Cristina Nicoli (Università degli Studi di Udine)

Food shelf life is a finite length of time, after manufacturing and packaging, during which the product retains a required level of quality acceptable for consumption. Food life results thus from the relation between food quality, packaging performance and consumer acceptability. Managing food shelf life by mastering this complex interplay will make the process of supplying and distributing food products more efficient and sustainable for the environment and future generation.

The course is aimed at PhD students, post-docs, early career researchers, experts and operators in the food and packaging area. The attendants should have basic knowledge of food science and technology.

The course provides the essential skills for understanding challenges, pitfalls and future trends of shelf life related issues, enlightening the methodologies of shelf life assessment as well as the design of tailored packaging solutions.

The course brings together academic scientific excellence with experience in industrially-relevant applications of food shelf life assessment and development of innovative packaging solutions meeting a dynamic market demand.


University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences:

Monica ANESE
Maria Cristina NICOLI


See also