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What Are We Studying?

What Are We Studying?


Effects of Storage Conditions on Shelf-Life
  • Improve understanding of temperature, humidity, and other environmental extremes to which foods are subjected during distribution and long-term storage-- including home storage.
  • Evaluate the effects of environmental conditions on quality and shelf-life of specific foods and commodities.
  • Develop and evaluate practical methods for controlling and mitigating environmental effects to extend shelf-life during distribution and long-term storage.


Powdered milk samples stored up to 29 years being served to a panelist. Panelists answered whether or not they would drink each sample in an emergency situation. Acceptance decreased with time, but all samples were considered acceptable for emergency use by over 50% of the panelists.
Acceptance of nonfat dry milk to drink in an emergency situation.

Bread made with 20 year-old wheat stored in garage (left) or in a cool basement (right).


Shelf-Life Extension
Extend the shelf-life of foods and agricultural commodities by developing and evaluating the effect of novel processes, unique food additives and formulations, traditional and modified-atmosphere packaging on long-term storage.


Packaging such as cans may be used in combination with oxygen absorber packets to extend shelf-life of dry foods. Processing food helps to extend its shelf-life. Chart courtesy of the Institute of Food Technologists.


Shelf-Life Testing Methodology
Develop new and improved accelerated methods for determining the quality and acceptability of foods and commodities over their storage life.


Shelf-life can be determined by evaluating various food attributes.

Temperature control rooms are used to store food for shelf-life studies. They allow food to be tested at a variety of temperature and humidity levels.


International Food Storage Recommendations
  • Increase availability of nutritious foods in developing countries by using readily adaptable methods for processing indigenous foods.
  • Evaluate the composition and functionality of underutilized, indigenous foods suitable for long-term storage.
  • Evaluate novel mechanisms for minimizing post-harvest losses of staple foods.


Taro and breadfruit are staple foods in the South Pacific. Research will determine if they can be further processed to extend their shelf-life. Quinoa is grown in the Andean region of South America. It is an underutilized food crop that has excellent nutritional properties.
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