# 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](categories/beer-alcoholic-drinks.md) | 6 | Oxidation, staling, DO/pH in beer | | [:material-cheese: Dairy Products](categories/dairy-products.md) | 21 | Lipolysis, post-acidification, pasteurization | | [:material-fruit-cherries: Fruits & Vegetables](categories/fruits-vegetables.md) | 12 | Ethylene ripening, fungal rot, browning | | [:material-barley: Grains & Baked Goods](categories/grains-baked-goods.md) | 20 | Starch retrogradation, staling, rancidity | | [:material-food-drumstick: Meat & Seafood](categories/meat-seafood.md) | 11 | Microbial spoilage, TMAO, histamine | | [:material-cup: Non-Alcoholic Beverages](categories/non-alcoholic-beverages.md) | 8 | Oxidation, enzymatic browning | | [:material-soy-sauce: Sauces & Condiments](categories/sauces-condiments.md) | 18 | Emulsion breakdown, aw, rancidity | | [:material-microscope: Food Industry Concepts](categories/food-industry-concept.md) | 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](food-science-glossary.md) — 200+ terms - [:material-frequently-asked-questions: FAQ](faq.md) — Common shelf life questions - [:material-account: About the Author](about/author-profile.md) — 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.