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Development of a rapid and sensitive test for food spoilage bacteria
Food waste is a multibillion-dollar problem in Canada and around the world. Some level of waste may be unavoidable, but large amounts of safe food are lost every year because of the arbitrary nature of measuring food spoilage. This is especially true at the wholesale and retail level for meat products. Food typically spoil in a highly predictable and reproducible way. Here, we will develop a device that will allow an untrained worker to quickly assess whether food is spoiled to allow a rational design about whether that product is fit for consumption or should be discarded.
Faculty Supervisor:
Joseph McPhee
Student:
Raymond Huynh
Partner:
CleanForm Science CA Inc.
Discipline:
Biology
Sector:
Professional, scientific and technical services
University:
Ryerson University
Program:
Accelerate
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