DoTheyGoBad — Industrial Food Science Knowledge Base¶
https://dotheygobad.com — Industrial food science behind spoilage, stability, and shelf life. Written from a food technology perspective.
About¶
DoTheyGoBad applies food science principles—water activity (a_w), pH, lipid oxidation kinetics, microbial growth modeling, and hurdle technology—to explain why foods spoil and how to extend shelf life.
Content Structure¶
The site is organized by 8 food categories:
– Beer & Alcoholic Drinks (6 articles)
– Dairy Products (21 articles)
– Fruits & Vegetables (12 articles)
– Grains & Baked Goods (20 articles)
– Meat & Seafood (11 articles)
– Non-Alcoholic Beverages (8 articles)
– Sauces & Condiments (18 articles)
– Food Industry Concepts (17 articles)
Supporting Pages¶
– Food Science Glossary — 200+ terms
– FAQ — Common shelf life questions
– HTML Sitemap — Full site listing
Key Articles¶
– Does Bread Go Bad? — Starch retrogradation, mold, preservatives
– Does Butter Go Bad? — Lipolytic rancidity, photooxidation
– Does Rice Go Bad? — Grain aging, lipid oxidation, Bacillus cereus
– Does Eggs Go Bad? — Cuticle, albumen, Salmonella
– Does Flour Go Bad? — Insect infestation, lipoxygenase, rancidity
– Does Milk Go Bad? — Psychrotrophs, pasteurization
– Does Olive Oil Go Bad? — Hydrolytic vs oxidative rancidity
– Does Honey Go Bad? — Osmophilic yeasts, HMF
Machine-Readable Access¶
This site exposes llms.txt for AI systems. Individual pages are served as rendered HTML; do not append .md to request source files.