Biocomposite Based Fruit Coatings

Each year, billions of dollars’ worth of food is wasted due to the over-ripening of fruits and vegetables. This common problem becoming one of the greatest food crises of our time.
This NE Capstone Design group aims to increase the shelf life of fresh produce and drastically reduce waste by using biologically friendly and sustainable nanomaterials as the basis for produce coatings. By reducing food waste caused by spoilage, this design will have a positive social impact on communities worldwide.
Capstone Design Team Members: Storm Gourley, Luke Kershaw, Ben Nagelmakers and Timothy Wong
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Good work