DoTheyGoBad — Food Shelf Life Science Encyclopedia¶
DoTheyGoBad is an industrial food science encyclopedia dedicated to explaining why foods spoil, how shelf life is determined, and what preservation methods work — from a chemistry, microbiology, and processing engineering perspective. Written for food manufacturers, QA professionals, product developers, and anyone who wants the scientific truth about food stability.
Explore by Category¶
| Category | Articles | Key Topics |
|---|---|---|
| :material-beer: Beer & Alcoholic Drinks | 6 | Oxidation, staling, DO/pH in beer |
| :material-cheese: Dairy Products | 21 | Lipolysis, post-acidification, pasteurization |
| :material-fruit-cherries: Fruits & Vegetables | 12 | Ethylene ripening, fungal rot, browning |
| :material-barley: Grains & Baked Goods | 20 | Starch retrogradation, staling, rancidity |
| :material-food-drumstick: Meat & Seafood | 11 | Microbial spoilage, TMAO, histamine |
| :material-cup: Non-Alcoholic Beverages | 8 | Oxidation, enzymatic browning |
| :material-soy-sauce: Sauces & Condiments | 18 | Emulsion breakdown, aw, rancidity |
| :material-microscope: Food Industry Concepts | 17 | Water activity, preservation, spoilage |
Science Principles Behind Food Stability¶
Every article explains why a food spoils through the lens of core food science principles:
| Principle | Impact on Shelf Life | Key Parameter |
|---|---|---|
| Water Activity (aw) | Available water for microbial growth | aw < 0.60 = microbiologically stable |
| Lipid Oxidation Kinetics | Rancidity rate predictions | Doubles every 10 °C temperature rise |
| pH & Acidification | pH < 4.6 blocks pathogen growth | Botulism threshold at pH > 4.6 |
| Enzymatic Activity | PPO, lipase, protease degrade quality | Slowed but not stopped by freezing |
| Hurdle Technology | Combined preservation = synergistic effect | Multiple weak hurdles > one strong one |
Supporting Resources¶
- :material-book-open-variant: Food Science Glossary — 200+ terms
- :material-frequently-asked-questions: FAQ — Common shelf life questions
- :material-account: About the Author — Martin Wang, Food Scientist
About the Author¶
Martin Wang — Food Scientist | Industrial Processing Expert
Martin Wang has 20+ years of hands-on experience in industrial food processing, product development, and large-scale manufacturing. He has led multiple commercial food projects from factory to market and specializes in shelf-life control, water activity management, and process optimization.