The aim of this course is to provide students with comprehensive theoretical knowledge and practical skills for solving engineering-based problems related to the shelf life of foods. The course covers topics such as shelf-life determination, evaluation of stability in foods, and analysis of deterioration mechanisms. It aims to equip students with the ability to analyze, interpret, and develop engineering applications for these processes.

This course is intended to promote understanding of the key factors affecting shelf life, to define deterioration mechanisms, and to comprehend methods used in shelf-life prediction. The course includes detailed discussion of microbiological, physical, and chemical deterioration, as well as sensory analysis methods, determination of acceptability limits, the impact of packaging materials on shelf life, real-time and accelerated testing approaches, and shelf-life estimations based on time-temperature relationships during production. Students will gain the ability to assess shelf-life stability in different food products based on theoretical knowledge.