Topics of Shelf Life
CSI, in cooperation with GSICA, is organizing a round of six topics involving highly qualified lecturers from University and Industry; started end of 2004, they will terminate by end of 2006.
During the 1st Topic occurred on december 2.2004, the speeches concerned permeability and tightness of packaging systems and the use of modified atmosphere in packaged products;in the 2nd Topic all the sensorial aspects of the food and the techniques CSI employs in the Shelf Life investigations ( odour, taste and rheology) have been deeply discussed..
The 3rd “Topic” meeting titled “Microbiology and Hygiene aspects in the Shelf Life study” that took place on October 27, 2005 we have discussed the central role of the microbiology in the studies on shelf life in two aspects, as an fundamental parameter in the definition of the hygiene sanitary characteristics and as the important indicator of the product quality.
The 4th “Topic” meeting, held on May 16th 2006 and entitled “The Shelf Life of ready-to-eat vegetables and milk and cheese products”, has deeply investigated the problems of fresh foods and, particularly, of vegetables and cheese products, in order to become acquainted with the possibility to extend their preservation through knowledges transferable to other packaging systems and foods.
Other Topics are in programme: the future meetings will be previously reported in the section Info & News.
Proceedings of the meetings
1st TOPIC: “Permeabilità, tightness and internal atmosphere of food packagings”
- G. Vestrucci – The problem of packaging tightness (download PDF)
- L.Piergiovanni – Parameters and unit of measure of permeabilità (download PDF)
- M. Del Nobile – Barrier properties of polymeric packagings (download PDF)
2nd TOPIC: “Sensorial analysis: from subjective impression to objective reality”
3rd TOPIC: “Aspects of Microbiology and Hygiene in Shelf Life studies”
- G. Vestrucci – 3 Topic shelf life (download PDF)
- A. Galli, L. Franzetti – Microbiologic quality of packaged foods (download PDF)
- D. Mora – Predictive aspects of genomic (download PDF)
- C. Vertua – Hygienization systems of packaged foods (download PDF)
- S. De Dionigi – Microbiology as an indicator of foods Shelf Life (download PDF)
- M. Scanagatta – Certification in food farming sector (download PDF)
4th TOPIC: “ Shelf Life of ready-to-eat vegetables and milk and cheese products”
- G. Vestrucci – The development of a Shelf Life study (download PDF)
- L. Piergiovanni – Shelf Life studies of fresh vegetable products (download PDF)
- M. Riva – Study of the preservation of ready-to-eat fresh vegetables and problems about the use of integrator devices Time Temperature (download PDF)
- M. Rossi – Examples of packaging solutions for fruits and vegetables (download PDF)
- R. Giangiacomo – Shelf Life studies of milk and cheese products: technological and maturity aspects (download PDF)
- M. Riva – Measurement and forecast of milk and cheese products Shelf Life (download PDF 01 - PDF 02 - PDF 03 )
- M. Rossi - Some innovative packaging solutions of cheeses (download PDF)
- G. Vestrucci – Fresh foods: which packaging? (download PDF)
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