How can we know if food is still fresh before spoilage becomes visible?

Our PhD candidate in the Serenade Project, Revathy Gurusamy, explains how microorganisms affect food quality and how the volatile compounds they produce can be used as early indicators of freshness.

Her research focuses on understanding the relationship between microbial growth, food spoilage and the production of volatile organic compounds (VOCs), with the aim of developing sensor-based solutions capable of monitoring food freshness in real time.

By detecting these invisible changes before consumers can see or smell them, smart sensing technologies could help improve food safety, reduce food waste and support better decision-making across the food supply chain.

Watch the video to learn more about this innovative approach to food freshness monitoring.

Serenade Project