The Shelf Life of Foods and Beverages (Developments in Food Science)

The shelf life of foods and beverages encompasses chemical, biochemical, sensory, analytical, nutritional, legal, safety and other aspects of stability. All of these facets were comprehensively discussed at the Fourth International Flavor Conference held at Rhodes, Greece, 23-26 July, 1985, by scientists from all parts of the world.

The topic's inherent importance is axiomatic. However, it is gratifying to note that the world scientific community has at last reached agreement regarding the high desirability of a synergism between the chemical, agricultural and ancillary sciences.

Although chemistry appears to be the central part of the central discipline - life sciences - chemistry alone will not solve the acute problem of dwindling food resources.

A continuing migration to urban centers, where food is not grown, increases the need for an extended shelf life of food and beverages. This need can be met only through a concerted and combined effort, especially if, as was recently resolved, world hunger is to be abolished by the year 2000.