The shelf-life of foods is considerably influenced by the storage conditions. We carry out storage tests to scientifically quantify the shelf-life. We also determine the factors (formulation, packaging, storage conditions) which affect product-specific spoiling processes and develop customized measures to prolong the shelf-life. In order to follow food quality change in real time, we identify the lead substances that are produced during the ageing or spoiling of a food product. The quantification of these substances and the correlation with the key quality parameters allows rapid evaluation of the freshness of a product. We use the acquired data to develop intelligent packaging systems (dynamic best before date), sensor systems, and models for rapid estimation of the shelf-life.