Persis Subramaniam works at Leatherhead Food Research Association, one of the world's leading international research, information and training centres for the food and drinks industry. Peter graduated with a degree in Agricultural Science from the University of Leeds, and a PhD in Plant Pathology from the University of Hull. He started his career at the Natural Resources Institute, working with stakeholders in international development, focusing on food mycology, food safety and training. He has worked on food processing and food security projects in Europe, Central and South America, Africa and South East Asia. At Leatherhead Food Research, Peter works in the Food Safety and Product Integrity Department, where he develops and coordinates the food safety training portfolio. He also provides specialist advice in HACCP and mycology, and undertakes troubleshooting audits and investigations for clients.

• Part One: Deteriorative processes and factors influencing shelf life1. Microbiological spoilage of foods and beverages2. Chemical deterioration and physical instability of foods and beverages3. Packaging and food and beverage shelf life4. Effects of food and beverage storage, distribution, display and consumer handling on shelf life5. Smart packaging for monitoring and managing food and beverage shelf lifePart Two: Methods for shelf life and stability evaluation6. Food storage trials: an introduction7. Sensory evaluation methods for food shelf life assessment 8. Advances in instrumental methods to determine food quality deterioration9. Modelling microbiological shelf life of foods and beveragesPart Three: The stability and shelf life of particular products10. Beer shelf life and stability11. Shelf life of wine12. The stability and shelf life of fruit juices and soft drinks13. The stability and shelf life of coffee products14. The stability and shelf life of fruit and vegetables15. The stability and shelf life of bread and other bakery products16. The stability and shelf life of fats and oils17. The stability and shelf life of seafood18. The stability and shelf life of meat and poultry

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