Faced with major challenges such as reducing food waste and guaranteeing product safety, the agri-food industry needs effective tools to assess the shelf life of foodstuffs. The primary mechanism of chemical degradation of food is lipid oxidation, leading to a deterioration in the nutritional and organoleptic quality of products. Consumption of these oxidised products can also have harmful consequences for health. Although reference analytical techniques exist to monitor the oxidation state of a product, they are often time-consuming, expensive and complex to implement, and require the use of reagents that are hazardous to humans and the environment. 

The aim of the project is to develop a multi-instrument system for determining the shelf-life of oxidation-sensitive products. It is based on a combination of innovative sensors, which are both simple and quick to use, to assess product quality, and modelling tools to simulate the phenomena involved. 
This project will offer solutions for designing packaging adapted to each product and optimising their formulation, in particular by adjusting the quantity of additives.