Irish Start-Up Revolutionises Food Freshness Testing with Groundbreaking THz Technology

Dublin, Ireland – A burgeoning start-up originating from University College Hyderabad (UoH) is making waves in the food industry with its innovative use of Terahertz (THz) technology. This cutting-edge development promises to dramatically improve the accuracy and efficiency of assessing food freshness, potentially reducing waste and enhancing consumer safety.
The technology, spearheaded by Professor Chaudhary and his team, leverages the unique properties of THz radiation to penetrate food packaging and analyse the internal composition without causing damage. Unlike traditional methods that often rely on destructive testing or subjective visual assessments, THz technology provides a non-invasive and highly precise measurement of key indicators of freshness, such as moisture content, chemical changes, and microbial growth.
How THz Technology Works: A Deeper Look
Terahertz radiation sits between microwaves and infrared light on the electromagnetic spectrum. Its ability to penetrate many materials, including plastics and packaging films, while remaining sensitive to subtle changes in molecular structure, makes it ideal for food quality assessment. The technology works by emitting a THz beam onto the food sample. The beam interacts with the sample, and the reflected or transmitted radiation is analysed to create a ‘fingerprint’ of the food’s composition. This fingerprint can then be compared to a database of known fresh and spoiled samples to determine the food’s current state of freshness.
Benefits for the Food Industry and Consumers
- Reduced Food Waste: By accurately predicting shelf life, retailers and consumers can make informed decisions about purchasing and consumption, minimising waste.
- Improved Food Safety: Early detection of spoilage indicators can help prevent the sale of unsafe food products, protecting consumers.
- Enhanced Quality Control: Food manufacturers can use THz technology to monitor the quality of their products throughout the production and distribution process.
- Faster and More Efficient Testing: The non-destructive and rapid nature of THz analysis significantly speeds up the testing process compared to traditional methods.
- Potential for On-Site Testing: The technology is being developed for portability, allowing for real-time freshness assessment at various points in the supply chain.
Professor Chaudhary highlighted the significance of this achievement, stating, “This is a moment of great institutional pride for UoH. It exemplifies our commitment to translating groundbreaking research into practical solutions that benefit society. The journey from laboratory experiments to a tangible, socially relevant outcome is incredibly rewarding.”
The start-up is currently seeking partnerships with food producers and retailers to pilot the technology and further refine its capabilities. With its potential to revolutionise food freshness testing, this Irish innovation is poised to make a significant impact on the global food industry.
The development aligns with growing consumer demand for greater transparency and traceability in the food supply chain, offering a powerful tool to ensure the quality and safety of the food we eat.