U of G food scientist Prof. Maria Corradini talked to Discover Magazine for an Oct. 22 article about new technology that can predict food spoilage and avoid waste.
Corradini, who holds the Arrell Chair in Food Quality at U of G’s Arrell Food Institute, described how scientists look for signs of spoilage in shelf-stable foods such as protein bars and drink powders. Experts use human testing and mathematical modelling to figure out when food products will deteriorate and no longer appeal to consumers.
Working in U of G’s Department of Food Science, Corradini studies food photophysics, modelling of non-linear kinetics and data integration to address global food security.