The Packaging and Food Shelf Life Laboratory is a space that seeks to perform analysis of: Determination of permeability tests for polymeric films to oxygen, carbon dioxide and water vapor at different temperatures Determination of mechanical and optical properties of packaging materials. Shelf life estimation (microbiological and physicochemical) of fruits and vegetables packaged and/or stored at different temperature and relative humidity conditions. Shelf life estimation (microbiological and physicochemical) of processed foods packaged and/or stored at different temperature and relative humidity conditions. Prototype design of packaging systems for fresh, minimally processed and processed products. Evaluation of new active antimicrobial, oxygen, moisture and/or ethylene capture packaging materials.
As part of this experience, studies have been conducted for the development of composite and biodegradable packaging materials, inclusion of active components, configuration and integration of packaging systems, and shelf-life studies and analysis of products such as 'Hass' avocado, pineapple, blackberry, tree tomato, feijoa, gulupa and tomato.