Concepedia

Concept

food spoilage

Parents

5.4K

Publications

247.3K

Citations

15.1K

Authors

2.4K

Institutions

About

Food spoilage is the process by which food undergoes undesirable changes in quality, safety, and nutritional value, rendering it less palatable or unfit for consumption. As a research concept, it encompasses the investigation of the biological, chemical, and physical mechanisms—including microbial growth, enzymatic activity, oxidation, and physical degradation—that lead to deterioration, focusing on identifying causative agents, understanding their metabolic pathways, predicting shelf-life, and developing preservation technologies to maintain food quality and ensure public health within the food supply chain.

Top Authors

Rankings shown are based on concept H-Index.

FD

Ghent University

CG

Agriculture and Agri-Food Canada

GE

Agricultural University of Athens

MN

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

JB

University of Helsinki

Top Institutions

Rankings shown are based on concept H-Index.

Ghent University

Ghent, Belgium

Agricultural Research Service

Washington, United States