Food Science

Blueberries and rasperries in containers

The following are Licensing Opportunities in Food Science:

Temperature Indicator for Cooked Foods

Guelph researchers have developed new doneness indicators that undergo an irreversible physical change when they reach a specific temperature - indicating that the food is ‘done’.  The sensors are made from food-grade fats and carbohydrates, which melt away when they achieve their melting temperature (the same temperature at which the food is ‘done’).