Sensory analysis – Determining the shelf life of foodstuffs

16 October 2015

Recently international standard NEN-ISO 16779 was published. This standard specifies methods for the determination and verification of the shelf life of foodstuffs by means of sensory tests. Sensory characteristics to be evaluated include changes in appearance, odour, flavour, taste and texture.
The standard states, among other things, that the test samples should be present in the packaging intended to be used for distribution. If necessary, the test samples may be subjected to typical storage and distribution conditions, e.g. exposure to light, temperature and humidity variations, shaking or vibration (World Packaging Standardisation Newsletter, October 2015).
Click here for more information about NEN-ISO 16779.
Click here for more information about the World Packaging Standardisation Newsletter (WPSN), including how to obtain your complimentary subscription.
Click here for more information about the NVC Course Food Packaging.

If you have any questions about this subject, please contact us: info@nvc.nl, +31-(0)182-512411. This item is also included in our monthly overview, the NVC Members-only Update.