Sunday, July 16, 2023, 16:00
- 18:00
Building 2, Level 5, Room 5220
Contact Person
Food loss and waste present a significant challenge to global sustainability, with approximately 1.3 million tonnes of food being lost or wasted each year. This not only leads to the depletion of resources but also contributes to greenhouse gas emissions. This dissertation focuses on the development and implementation of non-invasive solutions to extend the shelf life and monitor the quality of fresh foods, with the ultimate goal of reducing food loss and waste.