Development of multiresponse kinetic models for the prediction of stability and shelf life of dry foods

Today, the use of novel bio-based materials for food packaging is increasing exponentially. However, their application could dramatically affect food stability, especially when dealing with long-life low-moisture foods. The higher sensitivity of novel packaging to moisture compared to that of conventional packaging materials results in a less effective barrier against water uptake, ultimately compromising the stability, and thus the shelf life, of low-moisture food. This Ph.D. project aims to develop multiresponse kinetic models for the shelf life prediction of dry foods.