Nano-formulation of waste-reducing compound developed at U of G may offer local and global benefits


Plant agriculture professor Jayasankar Subramanian and his team are developing new technologies to decrease fruit spoilage, part of Ontario’s annual food waste that costs a total of $12 billion per year.

Subramanian runs a research program to develop new fruit trees in the Niagara region and teaches at the University of Guelph. For the past 10 years, he has also been building on a long-standing research program at U of G (started by Prof. Gopinadhan Paliyath) to explore new ways to use hexanal, a naturally occurring compound that slows fruit aging. Read the full story.


Images of fruit treated with hexanal vs fruit not treated