As a food packaging researcher, Dr. Joongmin Shin of UW-Stout never stops pondering ways to increase effectiveness of food packaging and decrease high levels of food waste.
Because direct additives can affect taste, turn ineffective, and face heavy regulation, Dr. Shin and his team instead chose to take a different approach for the development of a food packaging product with enhanced safety. Such packaging material greatly enhances the safety and quality of food that does not receive terminal pasteurization treatment prior to consumption (i.e. half-cut melons or sliced cheeses). Specifically, the developed packaging product demonstrates antifungal function against common mold (Penicillium chrysogenum) and yeast (Saccharomyces cerevisiae).
Moving forward, Dr. Shin is excited about the possibilities of this novel methodology and end product and sees a lot of potential in the process that has potential to be applied to other food products. He plans to continue working with this specific technology to scale it up for industry level application. He also hopes that by continuing to study in this field, he and his team will find further cost effective and practical packaging using different agents and materials.