Can we bring laboratory-level food analysis directly to the supermarket?
April 24, 2026
At the Serenade Project, we are tackling one of the biggest challenges in reducing food waste: the high variability of fresh produce and the difficulty of accurately determining its real shelf life.
Fruits and vegetables differ in genetics, growing conditions, post-harvest handling, storage, and even consumer practices. This variability often leads to unnecessary waste — both at retail and at home.
In SERENADE, we combine advanced food science and smart sensing technologies to change that:
🔬 We analyze physicochemical properties such as color, texture, sugar content, and acidity.
🦠 We monitor microbial dynamics and their impact on food quality.
🌫️ We study volatile organic compounds (VOCs) — the gases emitted during spoilage — identifying key biomarkers like hexanal to predict shelf life more accurately.
🤖 We integrate this data into machine learning models to create intelligent, biodegradable packaging solutions capable of indicating freshness in real time.
The goal? Smart containers that help consumers and retailers clearly understand food freshness — from “fresh” to “consume soon” to “spoiled” — reducing uncertainty, improving safety practices, and minimizing waste. Discover how our PhD candidates Revathy Gurusamy and KarlMarlou are transforming food science into practical, data-driven solutions for a more sustainable food system
