UGent: Innovative packaging reveals freshness of food

29 June 2016

Together with his colleagues Professor Frank Devlieghere is developing food packaging that can show whether a product can or cannot be consumed. They are developing a pack with sensors that selectively catch the volatile components that are produced by microorganisms. The amount of absorbed substances influences the way light refracts, which makes it possible to find out which components are present and in which concentration. With the help of the composition of these components, the presence of microorganisms can be estimated and the freshness of the product determined. The use of this technology could lead to a decrease in the amount of food waste (News Item UGent, 3 June 2016).
Click here for the news item (in Dutch).
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