Development of time-temperature indicators to monitor food safety

The inadequate management of the food supply chain has significant societal, economic, and environmental impacts. Up to half of the food produced globally is lost or wasted, with severe consequences for health and the environment. The World Health Organization (WHO) reports that 600 million people fall ill, and 420,000 die yearly due to food contamination, while food waste contributes 8-10% of global greenhouse gas emissions.

Time-temperature indicators (TTIs) are innovative sensors that can address this issue by revealing the true quality of products through the cumulative effects of time and temperature. Current TTIs face challenges related to cost, safety, adaptability, and reliability. Polymeric colloidal crystals (CCs) that mimic natural opals are proposed as a novel solution, offering structural colour highly sensitive to temperature changes.

The research aims to investigate the activation energy of perishable foods, tune the thermal response of TTIs, and test their performance. This involves selecting food samples, analysing thermal properties, and developing optimized TTIs. The ultimate goal is to create reliable TTI systems that enhance food quality control and consumer safety.

Collaboration with industrial partners will ensure practical insights and real-world applications for the research, bridging the gap between academia and industry.

Open to any UK or international candidates. Up to 30% of our UKRI funded studentships can be awarded to candidates paying international rate fees.

You will need to meet the minimum entry requirements for our PhD programme.