This Small Business Technology Transfer (STTR) Phase I project focuses on proving the feasibility of monitoring the aging of packaged foods. The approach uses non-destructive sensing for the evaluation of changes in physical properties of food products. Such properties include moisture content, density, spatial distribution of fillers, and structural integrity. The technology used will allow detection through non-conducting materials and thus will not require destruction of the packages. As such the proposed technology may be able to address one of the bottlenecks of food research.
