Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Ioana-Alexandra ALEXE, Gabriela Elena STAN, Liliana Maria DRAGOMIR, Gratziela Victoria BAHACIU
This research analyses the assessment, quantification, and stability of fresh product shelf life, emphasizing their impact on food waste mitigation and sustainable food production. Given that food waste presents considerable environmental and economic concerns worldwide, it is essential to comprehend and enhance the shelf life of perishable goods. The research examines multiple evaluation techniques, such as shelf life testing, sensory assessments, and prediction modelling, to ascertain freshness and quality. Furthermore, it underscores the significance of sophisticated preservation methods, including active packaging and refrigeration technology, in prolonging shelf life and preserving product integrity. By enhancing shelf life, food makers, merchants, and consumers can more effectively manage stocks, decrease spoilage, and mitigate waste. This research seeks to enhance a sustainable food system by ensuring the delivery of fresh items to consumers while minimizing the ecological consequences of food waste.
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