Platelets are crucial disk-shaped cells within the blood stream that clump together to 'plug' damaged blood vessels to prevent bleeding (haemostasis). Platelet components obtained from blood platelet donations are in high demand. The chronic shortage of platelet products is due to bacterial growth and their deterioration during storage. The recommended storage conditions see platelets being stored at [22 Degrees Celsius] for a maximum of 7 days in Australia. During this time, however, platelets deteriorate gradually, called the PSL resulting a series of biochemical changes that also lead to a heterogenous product with different patient reactions following platelet transfusion. Currently, there are no feasible laboratory markers available to assess the extent of deterioration to ensure the quality of every platelet product for transfusion, despite several metabolomic, proteomic and lipidomic studies having investigated the biochemical processes during platelet storage. Protein glycosylation is a major component regulating platelet function, such as binding to von Willebrand factor at sites of injury and signalling for platelet clearance. However, our current knowledge if and how protein glycosylation is affected during standard storage conditions is sparse. In close collaboration with the Australian Red Cross Lifeblood R&D the aim of this work was to (i) characterise the platelet N- and O-glycome, (ii) investigate its development over 7 days of storage at room temperature, and (iii) gain an insight into the changes on (glyco)protein level using state-of-the-art glycomics and proteomics technologies. [...]