The purpose is to develop models for the effect of modified atmosphere packaging (MAP) and active packaging (AP) on shelf life of wheat and rye bread. The model will include the shelf life limiting factors: fungal spoilage, stalling and sensorial quality. These models will be used to optimise the atmospheric composition, packaging material and packaging conditions of MA-packed bread. The project is a part of Center for Food Packaging, which beside DTU involves KVL, Danish Technological Institute and several Danish enterprises