Globally, about 45% of fruits and vegetables get wasted. To extend the shelf life of cucumbers, primarily plastic wrapping is used. What if we could eliminate the plastic but keep its protecting properties? That’s what the future will look like if Saveggy’s innovation succeeds.
Saveggy team comprises a dedicated group of entrepreneurs, scientists, engineers, sustainability strategists, and financial advisors with a vast global experience from the food and packaging industry and cutting-edge research within biotechnology.
The expected outcome of the master thesis is to have defined and practically validated
methods and tools for measuring the quality of cucumbers during their shelf-life.
These methods and tools include finding and testing equipment which should be simple to
use and cost-efficient. The work will be conducted at the Department of Food Technology at Lund University.
Interested in joining the team? Please, contact Professor Gómez: federico.gomez@food.lth.se