Shelf Life 2E

"Encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a manager's chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings"--

Dominic Man is a food scientist with 40 years’ experience in technical development and food safety and quality management in the UK food industry. He has worked for a number of food companies covering product categories of frozen foods, chilled ready meals and ambient cakes, pastries and biscuits. He has conducted academic research in HACCP, sensory evaluation, stability of water-soluble vitamins, and currently, long-term storage properties of green teas. He has successfully managed government-industry funded KTP projects, and carried out consultancy work for the industry. He is a part-time lecturer at London South Bank University and a consultant of its London Food Centre.