ch. 1. An introduction to food shelf life : definitions, basic concepts, and regulatory aspects / Maria Cristina Nicoli -- ch. 2. The shelf life assessment process / Maria Cristina Nicoli -- ch. 3. The acceptability limit / Lara Manzocco -- ch. 4. Critical indicators in shelf life assessment / Sonia Calligaris and Lara Manzocco -- ch. 5. Modeling shelf life using chemical, physical, and sensory indicators / Sonia Calligaris, Lara Manzocco, and Corrado Lagazio -- ch. 6. Modeling shelf life using microbial indicators / Judith Kreyenschmidt and Rolf Ibald -- ch. 7. Modeling shelf life using survival analysis methodologies / Lorena Garitta and Guillermo Hough -- ch. 8. Packaging-food interactions in shelf life modeling / Luciano Piergiovanni and Sara Limbo -- ch. 9. Case studies / Monica Anese. [et al.].