Contents:

1. PERSPECTIVE Challenges abound when maintaining food quality and shelf life Perishability Storage environments Nutritional issues 2. TREATMENTS, ADDITIVES, ANTIMICROBIAL SYSTEMS Develop novel polysaccharides Develop biopolymers for packaging applications Substitute shortening with waxy wheat for skinny bread Research into milk's inherent antimicrobial system to extend shelf life Improving the shelf life of beef Extend the shelf life of tortillas using fungal amylases Nisin and reduced pH improve shelf life and safety of ultrapasteurized liquid whole eggs Compound accelerates fruit ripening, slows softening after harvest High-oleic peanut oil extends shelf life of other varieties Inhibit oxidation using electroreduction technology Chemical preservatives extend the shelf life of hummus A novel approach improves shelf life of sterol-containing vegetable fat spreads 3. PULSED VOLTAGES Pulsed electric fields preserve horchata beverage 4. ATMOSPHERES License oxygen indicator technology Active packaging, atmosphere control optimize shelf life Oxygen-free packaging extends shelf life 50% Carbon dioxide inhibits microbial growth, extends shelf life of milk Inactivate spoilage enzymes using carbon dioxide Modeling MAP of fresh produce Track carbon dioxide concentrations in MAP systems Advances in printed intelligence Advances in smart packaging optimize product monitoring RFID technology to find broad markets Vacuum-skin packaging extends shelf life of ready-to-eat, fresh-cut asparagus 5. IRRADIATION Irradiation leads to doubling of shelf life in meats Gamma irradiation reduces microbial load, extends shelf life of Korean traditional rice bread 6. MODELING Modeling facilitates shelf life packaging Model time and temperature to monitor fish shelf life Use neural networks to improve product quality and life 7. BLANCHING Microwave blanching superior in preserving vegetables 8. COATINGS AND FILMS Investigate edible films, honey to extend shelf life Investigate edible coatings from fruit purees Edible film kills Salmonella on tomatoes, extends firmness and color retention A fresh way to preserve fruit Characterizing, optimizing mass transfer properties of edible films Edible films, coatings from soy protein Fresh-cut potato cubes coated with chitosan maintain quality Consider a new bulgur product with vegetables 9. ADDITIONAL DEVELOPMENTS Extracts find antimicrobial applications Vacuum packaging, refrigeration improve storage quality of fresh-cut green onions New indicator determines freshness and quality changes of meat products Plant extracts minimize antioxidant activity Cold temperature key to bagged salad quality Aluminum foil in juice packaging extends product shelf life Prolong the shelf life of bratwurst sausages using high hydrostatic pressure