Chapter 1 - The Purpose and Process for Shelf Life Determination - Peter J. Taormina (John Morrell Food Group)
Chapter 2 - The Effects of Storage Temperature on Shelf Life - Gina Geornaras (Colorado State University)
Chapter 3 - Food Safety Factors Determining Shelf Life - Margaret D. Hardin (IEH Laboratories)
Chapter 4 - Spoilage and other Microbial Quality Factors that Influence Shelf Life - Prof. Jason Wan (Institute of Food Safety and Health, National Center for Food Safety and Technology/IIT)
Chapter 5 - Shelf Life of Meat and Poultry Products - Kathy Glass (University of Wisconsin)
Chapter 6 - Shelf life of Eggs and Egg Products - Deana Jones (USDA/ARS - Athens, GA)
Chapter 7 - Shelf Life of Fish and Seafood Products - Dr. Yi-Cheng Su (Oregon State University)
Chapter 8 - Shelf Life of Dairy Products - Dennis J. D'Amico (University of Connecticut)
Chapter 9 - Shelf Life of Fresh Cut Produce - (TBD)
Chapter 10 - Shelf life of Refrigerated Dips and Spreads - Tulin Tuzel (Chief Technology Officer - Sabra Dipping Company)
Chapter 11 - The Use and Misuse of Accelerated Shelf Life Testing - Erdal Tuncan (DuPont Nutrition and Health)
Chapter 12 - Beyond the Standard Plate Count: Genomic Views into Food Microbial Ecology - Greg R. Siragusa (Dupont Nutrition and Health)
Chapter 13 - The Changing Dogma on Meat Shelf Life - Ian Jenson (Meat & Livestock Australia) Catherine N. Cutter (Pennsylvania State University)
Chapter 14 - Management of Shelf Life in Retail and Deli - (TBD)
Chapter 15 - Processing Techniques for Extended Shelf Life Foods - Shyam Sablani (Washington State University)
