Researchers at the University of California, Davis have developed a sensor for measuring food spoilage of nuts, seeds, and oils. It measures volatile organic compounds as a biomarker of food spoilage through a simple device in only three minutes.
Over a third of the world's food supply is wasted, with the United States and Europe responsible for approximately 60% of all food waste. Studies estimate that reducing spoilage by 50% could save the global industry up to $300 billion annually.
Researchers at the University of California, Davis have developed a method of measuring lipid oxidation as a biomarker of food spoilage in nuts, seeds, and oils. It measures total volatile organic compounds (TVOC) with a metal-oxide (MOX) sensor and a microcontroller. The device tracks the rate of increase of TVOC concentration versus a sample’s weight.
Country | Type | Number | Dated | Case |
Patent Cooperation Treaty | Published Application | WO 2023/211862 | 11/02/2023 | 2022-588 |
Additional Patent Pending
sensor, food spoilage, agriculture, food processing, nuts, seeds, oils