{"id":5161,"date":"2026-06-17T21:58:47","date_gmt":"2026-06-17T18:58:47","guid":{"rendered":"https:\/\/biophot.lv\/?p=5161"},"modified":"2026-06-17T21:58:47","modified_gmt":"2026-06-17T18:58:47","slug":"would-the-waste-researchers-develop-a-sensor-to-determine-the-freshness-of-whale-meat","status":"publish","type":"post","link":"https:\/\/biophot.lv\/en\/partika-vai-atkritumi-petnieki-izstrada-sensoru-juras-velsu-svaiguma-noteiksanai\/","title":{"rendered":"Food or waste? Researchers develop sensor to determine seafood freshness"},"content":{"rendered":"<p><strong>Does the expiration date on packaging truly tell the whole story about a product's freshness? In the broadcast \u201cLatvia in Science,\u201d senior researcher Artis Kin\u0113ns from the University of Latvia introduces the \u201cFreshWave\u201d project, which aims to develop a sensor for detecting fresh seafood in packaging. BioPhoT mentor Kaija Kurme-Jansone and the project's business developer Jurijs Jastr\u017eembskis also discuss the technology's path to market.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Food or waste? Researchers are developing a sensor to detect seafood freshness \/\/ LATVIA SCIENCE\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/VKdJ0jCZ8DQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Kin\u0113ns explains that the idea arose from seeking a solution to a very specific problem \u2013 food waste. According to him, approximately 30 percent of fresh fish products produced are discarded because they are nearing their expiration date or retailers do not want to take the risk. Currently, evaluating freshness relies heavily on expiration dates and other indirect indicators.<\/p>\n\n\n\n<p>\u201cApproximately 30 percent of the fresh fish produced is thrown away,\u201d says Kin\u00e9n.<\/p>\n\n\n\n<p><strong>How do sensors detect freshness?<\/strong><\/p>\n\n\n\n<p>People often judge freshness by smell, appearance, or expiration date, but these indicators don't always reflect the product's actual condition. A sensor developed by researchers reacts to substances released during the spoilage process of seafood. Humans perceive these as an unpleasant odor, while the sensor reacts to them by changing color. The technology is based on a special compound that can detect these biological markers and signal changes in the product's freshness.<\/p>\n\n\n\n<p>\u201cWhat we are developing is a compound capable of detecting these markers and changing its color during detection,\u201d Kinen explains.<\/p>\n\n\n\n<p>In the future, such sensors could be integrated into packaging, allowing the freshness of products to be monitored throughout the supply chain \u2013 from the manufacturer to the store shelf. Although the project initially focuses on fish products, researchers note that the technology can also be adapted for other meat products.<\/p>\n\n\n\n<p><strong>From lab to market<\/strong><\/p>\n\n\n\n<p>Regarding the project's significance in a broader context, Kurme-Jansone emphasizes that the problem of food waste is not just related to fish. \u201cIt's not just fish, it's all food in general,\u201d the mentor points out, adding that such technologies can help reduce losses throughout the entire food supply chain.<\/p>\n\n\n\n<p>She emphasizes that from an early stage, it's necessary to think not only about the scientific idea but also about its practical application and potential customers. Jastr\u017eembskis, in turn, says that one of the most important tasks is to transform complex scientific solutions into a simple and understandable value proposition:<\/p>\n\n\n\n<p>\u201cI'm always fascinated by something new and challenging. And this path is definitely full of challenges.\u201d<\/p>\n\n\n\n<p>Describing the essence of the project, the business developer formulates it very simply \u2013 \u201csmart sensor, fresh food.\u201d He believes that precisely such a clear and practical approach can help the technology find its place in the market and attract potential partners.<\/p>\n\n\n\n<p>Currently, \u201cFreshWave\u201d is still in the development stage, but the team is already preparing to present its solution at the international innovation event \u201cHello Tomorrow\u201d in Amsterdam, in search of new partners. The goal is to ensure that, in the future, shoppers can judge the freshness of seafood not only by its expiration date, but also by real data on its actual condition.<\/p>","protected":false},"excerpt":{"rendered":"<p>Vai uz iepakojuma nor\u0101d\u012btais der\u012bguma termi\u0146\u0161 patie\u0161\u0101m pasaka visu par produkta svaigumu? Raid\u012bjum\u0101 \u201cLatvija zin\u0101tn\u0113\u201d Latvijas Universit\u0101tes vado\u0161ais p\u0113tnieks Artis Kin\u0113ns iepaz\u012bstina ar projektu \u201cFreshWave\u201d, kura m\u0113r\u0137is ir izstr\u0101d\u0101t sensoru svaigu j\u016bras vel\u0161u noteik\u0161anai iepakojumos. Par tehnolo\u0123ijas ce\u013cu l\u012bdz tirgum diskut\u0113 ar\u012b \u201cBioPhoT\u201d mentore Kaija Kurme-Jansone un projekta biznesa att\u012bst\u012bt\u0101js Jurijs Jastr\u017eembskis. Kin\u0113ns skaidro, ka [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":5162,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[14,17,13],"tags":[],"class_list":["post-5161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medijos","category-projekti","category-video"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>P\u0101rtika vai atkritumi? 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Raid\u012bjum\u0101 \u201cLatvija zin\u0101tn\u0113\u201d Latvijas Universit\u0101tes vado\u0161ais p\u0113tnieks Artis Kin\u0113ns iepaz\u012bstina ar projektu \u201cFreshWave\u201d, kura m\u0113r\u0137is ir izstr\u0101d\u0101t sensoru svaigu j\u016bras vel\u0161u noteik\u0161anai iepakojumos. Par tehnolo\u0123ijas ce\u013cu l\u012bdz tirgum diskut\u0113 ar\u012b \u201cBioPhoT\u201d mentore Kaija Kurme-Jansone un projekta biznesa att\u012bst\u012bt\u0101js Jurijs Jastr\u017eembskis. 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