Abstract
This position paper aims to support a control technique in the perishables goods supply-chain through a combination of near real-time wireless sensor network (WSN) for environmental monitoring and further data processing to predict the shelf life of the product. This approach returns a low cost, versatile and efficient tool that can significantly improve the safety and food certification through the organoleptic qualities control using three different sensors, i.e. temperature, light and humidity. In this article, therefore, the advantages of the proposed technique are explained and a case study is presented to support this approach, as well as an example of processing algorithm for shelf life evaluation.