The CANS project, started in 2014 and funded by the Swiss National Science Foundation, is an interdisciplinary research that aims at proposing conservation solutions for food cans still retaining their original content in museums' collections. During the project, the following activities were carried out and are presented in this paper: Evaluation of the state of conservation of full cans in Swiss collections. Around 150 cans from 5 different collections were examined and documented. Correlations between degradation conditions, content and age of the can were settled. Extensive characterization of the metal structure of the container, concerning the stratigraphy and the porosity. Different analytical and electrochemical techniques were used for this purpose: SEM-EDX. Auger Spectroscopy, X-Ray Fluorescence spectroscopy, Electrochemical Impedance Spectroscopy and Iron Exposure Value. Corrosivity variations of the food in different ageing conditions. Dozens of cans were stored for more than one year at three different temperatures: room temperature (～20°C), 4°C and 40°C. The variations in term of corrosivity of the food and its effect on the metallic container were assessed electrochemically and spectroscopically. Monitoring of the gas production inside the can. Due to the interaction between the metallic container and the acid food, corrosion phenomena can occur inside the can, with the consequent production of hydrogen that can lead to the swelling of the container. The importance of the monitoring and control of the swelling is crucial, in particular in museums' facilities, to avoid the bursting and the damaging of the objects exposed or stored nearby. Preventive conservation recommendations for full cans in collections and intervention methodologies will also be illustrated in this paper.
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