REDUCING FOOD WASTE
As Singapore imports 90 per cent of its food, more accurate tracking of shelf life could mean stored food supplies do not need to be replaced as frequently – potentially cutting food waste and reducing reliance on constant imports, said observers.
Using its AI-based predictive modelling framework, the team can estimate contamination levels of harmful pathogens under real-world storage conditions along the supply chain with greater accuracy.
Professor William Chen, director of FRESH@NTU, said their approach captures snapshots at specific points along the distribution chain.
Using pork as an example, he explained that monitoring factors such as temperature and moisture throughout the process, from slaughterhouses to retailers, makes it possible to assess the meat’s freshness and safety.
LOWERING FOOD POISONING RATES
Prof Chen, who is also director of the university’s food science and technology programme, said the model has a wide range of applications.
For instance, it could complement existing food safety guidelines by providing clearer data into food changes along distribution chains, potentially lowering food poisoning risks.
“We know that whenever there’s food poisoning incidents, coming from anywhere like central kitchen or restaurants, we react by sort of stopping the business operations… find(ing) out the cause of this food poisoning,” said Prof Chen.
“All these are resource-intensive and time-consuming … So what we call this is a reactive way of ensuring food safety.”
Instead, he hopes the technology will encourage a more proactive approach.
The model could also help retailers decide more precisely when food is no longer safe to sell, reducing unnecessary disposal.
In addition, it may lower energy consumption for supermarkets and cold storage operators.
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