Nature Preserve is committed to rethink and redesign food to prevent food waste. Our current venture is to address the high wastage of fruits and vegetables. We develop fruit, vegetable, and herb blends in a powdered form. Consumers could just add water and enjoy a delicious smoothie in a matter of seconds. Our products are nutrient-dense, additive-free and room temperature stable for years.
Currently, we are looking for candidates (Master thesis) to do a study on the sensory analysis (taste if possible) of over-ripened bananas and strawberries. Strawberries and bananas are prone to be wasted due to their short shelf-life. We want the prospective candidates to investigate the volatile and the flavour profile (using GC-MS and smell/taste/flavour) of the dehydrated material of the fruit in different stages of the over-ripening process. The knowledge we accumulate through this process would enable us to collaborate with supermarkets to prevent further food waste and expand the project to other fruits and vegetables.
Contact person / supervisor
Associate Professor Karsten Olsen, Design and Consumer Behaviour, KU-FOOD (firstname.lastname@example.org)