Gordon L. Robertson

TL;DR: In this article, the authors present a framework for determining the shelf life of a product based on the characteristics of the product itself and its environment, as well as a set of factors that can be used to determine the shelf-life of products.

TL;DR: In this article, the authors present a methodology for measuring the shelf life of foods in a biobased packaging environment, using a set of failure indicators: food quality, quality, and failure severity.

TL;DR: Food Packaging: Principles and Practice, Third Edition as discussed by the authors presents a comprehensive and accessible discussion of food packaging principles and their applications, integrating concepts from chemistry, microbiology, and engineering.

TL;DR: The development of bio-based packaging materials is predicated on a widely held belief that such materials will have lower environmental impacts than existing petroleum-derived materials as mentioned in this paper. But despite considerable research and development, the use of the newer bio-based packaging materials for the packaging of food remains limited, and the challenge for the successful use of biodegradable polymer products in food packaging is achieving the desired shelf life followed by efficient biodegradation after disposal.

TL;DR: The role of packaging in extending the shelf life of foods and beverages is outlined and the major food packaging materials (metals, glass, paper, plastics) are described The key package properties related to shelf life are discussed including barrier, surface area:volume ratio, and closure integrity as discussed by the authors.