Periodic Reporting for period 1 - SERENADE (Sensors and Eco-fRiendly food-grade matErials for a sustaiNable and smArt fooD storagE and quality monitoring)
Periodo di rendicontazione: 2023-01-01 al 2024-12-31
Food waste is a global challenge with significant economic, environmental, and social implications. In the EU alone, an estimated 20% of food produced is lost or wasted annually, contributing to greenhouse gas emissions and resource depletion.
SERENADE addresses this challenge by developing sustainable and smart food storage solutions to minimize waste at the household, supermarket, and retail levels.
The project combines advancements in food science, sensor technology, and eco-friendly materials to create innovative tools for monitoring and predicting food spoilage. SERENADE's main objective is to develop two key innovations:
(1) a smart food container equipped with sensors to monitor freshness and
(2) a handheld food spoilage analyzer for quick freshness assessments of unpackaged produce.
These innovations aim to empower consumers and retailers to make informed decisions about food consumption and reduce waste.
The project also focuses on developing advanced bio-based and recycled food-grade materials for sustainable packaging, contributing to circular economy principles. By reducing food waste and promoting sustainable practices, SERENADE contributes to the EU's Farm to Fork Strategy and the UN's Sustainable Development Goals, addressing a critical societal need and promoting responsible consumption. The project’s expected impact includes a reduction in food waste, decreased greenhouse gas emissions, and advancements in sustainable packaging technologies, benefitting consumers, retailers, and the environment.
SERENADE addresses this challenge by developing sustainable and smart food storage solutions to minimize waste at the household, supermarket, and retail levels.
The project combines advancements in food science, sensor technology, and eco-friendly materials to create innovative tools for monitoring and predicting food spoilage. SERENADE's main objective is to develop two key innovations:
(1) a smart food container equipped with sensors to monitor freshness and
(2) a handheld food spoilage analyzer for quick freshness assessments of unpackaged produce.
These innovations aim to empower consumers and retailers to make informed decisions about food consumption and reduce waste.
The project also focuses on developing advanced bio-based and recycled food-grade materials for sustainable packaging, contributing to circular economy principles. By reducing food waste and promoting sustainable practices, SERENADE contributes to the EU's Farm to Fork Strategy and the UN's Sustainable Development Goals, addressing a critical societal need and promoting responsible consumption. The project’s expected impact includes a reduction in food waste, decreased greenhouse gas emissions, and advancements in sustainable packaging technologies, benefitting consumers, retailers, and the environment.
The SERENADE project is developing innovative ways to keep food fresh and reduce waste. Over the first two years, we have made strides toward creating a smart food container and a handheld device to check food freshness.
Our research has explored how different foods, from fresh produce to cooked meals, change over time in the refrigerator. We have analyzed their texture, color, microbial growth, and the gases they release, building a database and models to predict when they might spoil.
We have also made progress in developing the "noses" of our devices – tiny sensors that can detect spoilage gases. We are working on making these sensors more sensitive and reliable, and we are developing smart algorithms to interpret the sensor signals. A miniature version of a lab instrument called a gas chromatograph is also being developed for a handheld device.
For the containers themselves, we are developing eco-friendly, compostable plastics that can even withstand dishwashing. We are also exploring ways to recycle old plastics into new, food-safe materials.
Finally, we are training young researchers in food science, sensor technology, and sustainable materials, preparing them for careers in this important field.
Our research has explored how different foods, from fresh produce to cooked meals, change over time in the refrigerator. We have analyzed their texture, color, microbial growth, and the gases they release, building a database and models to predict when they might spoil.
We have also made progress in developing the "noses" of our devices – tiny sensors that can detect spoilage gases. We are working on making these sensors more sensitive and reliable, and we are developing smart algorithms to interpret the sensor signals. A miniature version of a lab instrument called a gas chromatograph is also being developed for a handheld device.
For the containers themselves, we are developing eco-friendly, compostable plastics that can even withstand dishwashing. We are also exploring ways to recycle old plastics into new, food-safe materials.
Finally, we are training young researchers in food science, sensor technology, and sustainable materials, preparing them for careers in this important field.
Even at this stage, SERENADE is demonstrating promising advancements in sustainable food storage. Our research has already yielded tangible results that push beyond the current state of the art.
Our work characterizing food spoilage has generated a unique database of volatile organic compounds (VOCs) associated with the degradation of both fresh produce and cooked meals. This data is being used to develop innovative predictive models that will improve the accuracy of at-home food freshness assessments.
Furthermore, SERENADE is pioneering new sensor technologies for food quality monitoring. The project is exploring the use of impedance spectroscopy with metal oxide semiconductor (MOS) sensors, a novel approach that has shown promise in laboratory tests for enhanced sensitivity and selectivity. This research is generating new knowledge about sensor behavior and could lead to more efficient and accurate food spoilage detection methods.
Finally, our work on sustainable materials has yielded promising results on the innovative approach to developing compostable food-grade materials, including advanced annealing techniques to improve the durability of polyactic acid (PLA)-based compounds. This research is a step towards creating truly sustainable food packaging solutions.
To maximize the impact of these innovations, further research and development are crucial, not only for the rest of the project but beyond. This includes rigorous testing and validation of the technologies, exploring scale-up and manufacturing processes, and investigating market opportunities and consumer acceptance. Protecting intellectual property (IP) and securing funding for commercialization will also be key steps in bringing these innovations to market and achieving widespread adoption. Continued collaboration with industry partners and policymakers will be essential to address regulatory challenges and create a supportive framework for these new technologies.
Our work characterizing food spoilage has generated a unique database of volatile organic compounds (VOCs) associated with the degradation of both fresh produce and cooked meals. This data is being used to develop innovative predictive models that will improve the accuracy of at-home food freshness assessments.
Furthermore, SERENADE is pioneering new sensor technologies for food quality monitoring. The project is exploring the use of impedance spectroscopy with metal oxide semiconductor (MOS) sensors, a novel approach that has shown promise in laboratory tests for enhanced sensitivity and selectivity. This research is generating new knowledge about sensor behavior and could lead to more efficient and accurate food spoilage detection methods.
Finally, our work on sustainable materials has yielded promising results on the innovative approach to developing compostable food-grade materials, including advanced annealing techniques to improve the durability of polyactic acid (PLA)-based compounds. This research is a step towards creating truly sustainable food packaging solutions.
To maximize the impact of these innovations, further research and development are crucial, not only for the rest of the project but beyond. This includes rigorous testing and validation of the technologies, exploring scale-up and manufacturing processes, and investigating market opportunities and consumer acceptance. Protecting intellectual property (IP) and securing funding for commercialization will also be key steps in bringing these innovations to market and achieving widespread adoption. Continued collaboration with industry partners and policymakers will be essential to address regulatory challenges and create a supportive framework for these new technologies.