MATÍS operates a laboratory where measurements are made of the microorganisms (bacteria (fungi), fungi, etc.) that degrade quality, shorten shelf life or cause foodborne illness.
You can get advice from microbiology experts.
Shelf life can also be determined by microbial measurements. Sometimes microorganisms are not the problem, but it is more important to study how taste and other sensory factors change over time. Then MATÍS experts in sensory assessment can help you.