Person placing food in shopping trolley
Research_

Food safety and quality

Improving the way we receive our food
We’re designing sensors and decision-making tools to minimise food waste, improve health outcomes and drive innovation throughout the supply chain.

Our research endeavours involve proposing strategies to minimise food losses throughout the supply chain. This involves safeguarding food quality by mitigating the risks of microbial spoilage and the presence of foodborne pathogens, some of which have global fatalities.

Our efforts involve the design of sensors and decision-making tools aimed at comprehending the dynamics of food production and consumption. This approach seeks to reduce food waste, foster healthier outcomes, and drive innovation within the supply chain.

The significance of gas sensors and biosensors is paramount in the realm of food safety and preservation. Detecting early gas emissions from food spoilage holds great importance. It is pivotal to design sensors that are compatible with food packaging and are able to function effectively at the low temperatures used for food storage.

Detecting gases such as ammonia and carbon dioxide holds potential for assessing food safety and quality. Furthermore, devising systems capable of detecting specific analytes can aid in identifying pathogenic viral or microbial contamination in food. To create efficient food sensors, it is imperative to optimise the fabrication process for large-scale manufacturing. 

These sensors must also exhibit functionality across a range of temperatures. Ideally, a straightforward detection system that can be miniaturised and provide information through mobile or wireless systems should be pursued. Collaborating with experts in electrical engineering is crucial in overcoming challenges to develop such sensors.

On average, 7.5 million tons of food is wasted in Australia every year, with householders throwing away in excess of $8 billion worth of food annually. It has been estimated that two-thirds of food waste can be avoidable if there were food sensors capable of evaluating the quality of food along the supply chain.

Given the confluence of escalating food wastage and the projected global population surge to 9.8 billion by 2050, the food industry must not solely focus on increasing production but also prioritise minimizing food losses. Furthermore, stringent food safety regulations must be implemented while also addressing the environmental repercussions of industry operations.

In response to these emerging challenges, smart biodegradable packaging emerges as a viable solution. This packaging transcends its conventional role as a passive barrier; it now possesses the capability to monitor food quality over time and offer traceability and network connectivity, all while being environmentally friendly through biodegradability and minimal ecological impact.