|Project name||Extending the Shelf Life of Fresh Cut Leafy Salad vegetables|
|Funding bodies||Australian Research Council (ARC) Industrial Transformation Research Program, Woolworths & University of Tasmania|
|Lead researcher||Associate Professor Tom Ross|
For her PhD project, Vongai Dakwa is figuring out how to make baby salad leaves, such as baby spinach, stay fresh in your fridge for longer.
“Baby leafy salad vegetables have a high respiration rate and short shelf life of about 12 days and I’m working with Houston’s Farm to increase this and meet consumer demand, while retaining quality and food safety,” Vongai said.
“We also want to reduce product wastage, as losses can occur along the supply chain and during retail storage for various reasons, including lapses in temperature control.”
Vongai’s research was featured in The Examiner newspaper