An AI-driven predictive model integrating formulation, processing, and packaging parameters to simulate and optimize product shelf life. It combines machine learning and mechanistic modeling to analyze degradation kinetics, offering rapid predictions and formulation adjustments.
This solution leverages an AI-driven predictive model to optimize the shelf life of packaged foods by integrating formulation, processing, and packaging parameters. By simulating degradation kinetics such as oxidation, moisture migration, vitamin loss, and microbial growth, the model rapidly predicts how changes in composition, pH, water activity, and packaging affect product stability. This approach accelerates product development by reducing the reliance on traditional, time-consuming physical testing methods.
Key features:
The technology is at TRL 4, indicating that it has reached the stage of validation in a laboratory environment. Future steps include extensive data integration, hybrid model development, and deployment of a user-friendly interface for real-time predictions and optimizations.
Michigan State University is a major public land‑grant research university with a comprehensive academic portfolio and a large research enterprise. Industry partners engage through an on‑campus U.S. Department of Energy national user facility and shared core laboratories with user access. The university provides a chemical process scale‑up pilot plant on Michigan’s lakeshore, a research and technology park, and a Grand Rapids health innovation campus linking researchers with clinical partners. A statewide extension network supports field deployment and workforce training across Michigan’s manufacturing corridor. Research is backed by competitive federal funding from NSF, NIH, DOE, USDA, and DoD, while dedicated tech transfer and corporate engagement teams—supported by an affiliated research foundation—accelerate IP, licensing, startups, and sponsored research.