Shelf life of a product is the period during which a food remains in optimal condition for consumption, from its manufacture through storage — that is, when there are no changes in its organoleptic, physicochemical, nutritional, and microbiological properties.

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Our service is carried out by estimating the shelf life of a processed product using a mathematical model and sensory evaluation as tools to determine the physicochemical changes the product undergoes in terms of quality and safety. We verify the onset times of detectable degradation due to loss of quality, thereby establishing the latest recommended consumption date. We evaluate the packaging, the product’s sensory and physicochemical attributes, as well as microbiological development during storage.