Annually, one third of all food produced, equivalent to about 1.3 billion tonnes, is wasted or lost to postharvest spoilage. Modern sensing and packaging innovations play a pivotal role in addressing this excessive food loss. The ATFM is developing novel, multifunctional food packaging materials to minimise postharvest spoilage and maintain food quality, thereby extending shelf-life and storage ability. The centre is working with industry to ensure material design meets industry priorities, including microbial inhibition, humidity adsorption, and ethylene control to maintain quality indices in specific commodities.

Sensing technology incorporates nanotechnology and new bio-sensing molecules, either as a stand-alone technology or into packaging material. These new materials will inform consumers of changes in quality and safety parameters of the food product. Research into sensing and smart packaging will provides opportunities for interdisciplinary collaboration and training, especially in the fields of nanomaterials, biosensors, and chemical analysis.