Rice University materials scientist Muhammad Rahman has won a Partnerships for Innovation-Technology Translation award from the National Science Foundation to develop a sustainable, low-cost, egg-based coating to extend the shelf life of fruits and vegetables.
Rice University materials scientist Muhammad Rahman has won a Partnerships for Innovation-Technology Translation award from the National Science Foundation to develop a sustainable, low-cost, egg-based coating to extend the shelf life of fruits and vegetables. The project addresses both food preservation and waste management challenges and could help improve access to fresh produce in food deserts, areas with poor access to healthy and affordable foods.
“The goal of this project is to develop an eco-friendly, biodegradable, protein-based nanocomposite coating that can be applied to the surface of variously shaped fruits and vegetables,” said Rahman, an assistant research professor in materials science and nanoengineering. “The coating will extend shelf life by reducing produce spoilage, dehydration and microbial growth rates.
“This award will allow me to move this project from lab- to pilot-scale. Food-coating practices currently rely on waxes, and a protein-based coating could really be a game-changer. I think Rice is a great place to be if you’re trying to build bridges between what happens in the lab and real-world applications.”
Read more at: Rice University
A coating developed at Rice University made primarily with protein from eggs that would otherwise be wasted can be used to extend the freshness of produce. (Photo Credit: Jeff Fitlow/Rice University)
