Houston researchers find new eco-friendly way to preserve produce

preventing waste

From a lab in Rice University to a potential shelf life in stores, the innovation of food coating is just beginning. Photo courtesy of Rice University

Hunger impacts over 800 million people worldwide, leaving nearly 10 percent of the population suffering from chronic undernourishment. The distressing reality of food shortages co-exists in a world where 1.3 billion tons of food — nearly a third of what's produced — is wasted each year, according to the Food and Agriculture Organization of the United Nations. Rice University's scientific research team's latest discovery takes a crack at ending food shortages and improving sustainability with a common kitchen necessity: eggs.

The discovery of egg-based coating is promising to researchers, as it manages to both prolong produce shelf-life by double while impacting the environment.

"We are reducing the cost, and at the same time we are reducing the waste," says Muhammad M. Rahman, a research scientist at Rice University. "One in every eight people are hungry...on the other side, 33 percent of food is wasted."

It's no secret that overflowing landfills contribute to the climate crisis, piling high with food waste each year. While the United States produces more than seven billion eggs a year, manufacturers reject 3 percent of them. The Rice University researchers estimate that more than 200 million eggs end up in U.S. landfills annually.

According to the Environmental Protection Agency, half of all landfill gas is methane, a hazardous greenhouse gas that contributes to detrimental climate change. Landfills are the third-largest contributor to methane emissions in the country, riding the coattails of agriculture and the energy industry.

COVID-19 has upended supply chains across the nation, and in recent months food waste has become an even more pressing issue. The disruptions of consumer purchasing habits and the indefinite closures of theme parks and select restaurants put a burden on farmers who planned for larger harvests and restaurants unsure of how to adjust. With more Americans cooking at home, panic-buying from grocery stores is also playing a role in accumulating waste.

To understand the challenges of the food industry, it's important to acknowledge the biggest menace to the supply chain: perishability. Fruits and vegetables only last a few days once arriving in grocery stores due to culprits like dehydration, texture deterioration, respiration and microbial growth. Rice University researchers sought to create a coating that addresses each of these issues in a natural, cost-effective way.

Brown School of Engineering materials scientist, Pulickei Ajayan, and his colleagues, were looking for a protein to fight issues like food waste. Rahman, a researcher in Ajayan's lab, received his Ph.D. from Cornell University studying the structure-property relationship in green nanocomposites. He and his fellow researchers found that egg whites were a suitable protein that wouldn't alter the biological and physiological properties of fruit. The study published in Advanced Materials took one year and three months to complete.

According to Rahman, the egg-based coating is non-toxic, biodegradable and healthier than other alternatives on the market. Wax is one common method of fruit preservation that can result in adverse effects on gut cells and the body over time.

"Long-term consumption of wax is not actually good and is very bad for your health," says Dr. Rahman. After wax is consumed, gut cells fragment the preservatives in wax to ions. This process can have a negative impact on "membrane disruption, essential metabolite inhibition, energy drainage to restore homeostasis, and reductions in body-weight gain," according to the research abstract.

Preservation efforts like wax, modified atmospheric packaging and paraffin-based active coatings are not only more expensive and less healthy, but they also alter the taste and look of fruits.

"Reducing food shortages in ways that don't involve genetic modification, inedible coatings or chemical additives is important for sustainable living," Ajayan states in a press release.

The magic of preservation is all in the ingredients. Rice University's edible coating is mostly made from household items. Seventy percent of the egg coating is made from egg whites and yolk. Cellulose nanocrystals, a biopolymer from wood, are mixed with the egg to create a gas barrier and keep the produce from shriveling. To add elasticity to the brittle poly-albumen (egg), glycerol helps make the coating flexible. Finally, curcumin—an extract found in turmeric—works as an antibacterial to reduce the microbial growth and preserve the fruit's freshness.

The experiment was done by dipping strawberries, avocados, papayas and bananas in the multifunctional coating and comparing them with uncoated fruits. Observation during the decaying process showed that the coated fruits had about double the shelf-life of their non-coated counterparts.

For people with egg allergies, the coating can be removed simply by rinsing the produce in water. Rice University researchers are also beginning to test plant-based proteins for vegan consumers.

For its first iteration, Rahman finds that the coating shows "optimistic results" and "potential" for the future of food preservation.

"These are already very green materials. In the next phase, we are trying to optimize this coating and extend the samples from fruits to vegetables and eggs," says Rahman.

Researchers will also work to test a spray protein, making it easier for both commercial providers as well as consumers looking for an at-home coating option. From a lab in Rice University to a potential shelf life in stores, the innovation of food coating is just beginning.

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California-founded biotech startup relocates to join Houston's emerging bioeconomy

Cameron Owen had an idea for a synthetic biology application, and he pitched it to a handful of postdoctoral programs. When he received the feedback that he didn't have enough research experience, he decided to launch a startup based in San Diego around his idea. He figured that he'd either get the experience he needed to re-apply, or he'd create a viable company.

After three years of research and development, Owen's path seems to have taken him down the latter of those two options, and he moved his viable company, rBIO, to Houston — a twist he didn't see coming.

“Houston was not on my radar until about a year and a half ago,” Owen says, explaining that he thought of Houston as a leading health care hub, but the coasts still had an edge when it came to what he was doing. “San Diego and the Boston area are the two big biotech and life science hubs.”

But when he visited the Bayou City in December of 2021, he says he saw first hand that something new was happening.

“Companies from California like us and the coastal areas were converging here in Houston and creating this new type of bioeconomy,” he tells InnovationMap.

Owen moved to Houston last year, but rBIO still has an academic partner in Washington University in St. Louis and a clinical research organization it's working with too, so he admits rBIO's local footprint is relatively small — but not for long.

"When we look to want to get into manufacturing, we definitely want to build something here in Houston," he says. "We’re just not to that point as a company."

In terms of the stage rBIO is in now, Owen says the company is coming out of R&D and into clinical studies. He says rBIO has plans to fundraise and is meeting with potential partners that will help his company scale and build out a facility.

With the help of its CRO partner, rBIO has two ongoing clinical projects — with a third coming next month. Owen says right now rBIO is targeting the pharmaceutical industry’s biologics sector — these are drugs our bodies make naturally, like insulin. About 12 percent of the population in the United States has diabetes, which translates to almost 40 million people. The demand for insulin is high, and rBIO has a way to create it — and at 30 percent less cost.

This is just the tip of the iceberg — the world of synthetic biology application is endless.

“Now that we can design and manipulate biology in ways we’ve never been able to before,” Owen says, "we’re really only limited by our own imagination.”

Synthetic biology is a field of science that involves programing biology to create and redesign natural elements. While it sounds like science fiction, Owen compares it to any other type of technology.

“Biology really is a type of software,” he says. “Phones and computers at their core run on 1s and 0s. In biology, it’s kind of the same thing, but instead of two letters, it’s four — A, C, T, and G.”

“The cool thing about biology is the software builds the hardware,” he continues. “You put that code in there and the biology builds in and of itself.”

Owen says the industry of synthetic biology has been rising in popularity for years, but the technology has only recently caught up.

“We’re exploring a brave new world — there’s no doubt about that,” Owen says.

Houston Airports soar with first-class awards in international ceremony

top of the line

We can now dub Houston the city of first-class airports and first-class service.

During the 2023 Skytrax World Airport Awards in Amsterdam, the Houston airport system earned several prestigious honors, including a second consecutive five-star rating.

Skytrax is the leading international air transport rating organization; they determine their ratings based on annual audits of every airport. This year, the Houston airport system won in a new category that was unveiled at the ceremony – “Best Art in the Airport” – which was determined by a panel of judges.

Mario Diaz, the director of aviation for Houston Airports, said in a press release that superior customer service is the “guiding light” for the city’s airport system.

“Excellent customer service is at our core; an expansive and eclectic arts program, just awarded World’s Best Art Program in 2023, provides a meaningful and memorable experience,” said Diaz.

The awards continued to stack up. William P. Hobby Airport maintained its five-star rating for the second year in a row. It is one of 18 total five-star airports in the world, but the one and only five-star Skytrax airport in North America.

Other accolades the Hobby Airport earned include:

Best Regional Airport in North America, for the second consecutive year
No. 2 Best Airport in the United States
No. 3 Best Airport in North America

George Bush Intercontinental Airport (IAH) maintained its four-star classification for the sixth year in a row. It was also named the fourth best airport in North America, and third best in the United States.

Houston mayor Sylvester Turner said the Skytrax awards reaffirm the city airports’ “dedication to detail and commitment to customer service.”

“Houston truly is a global city where our guests are valued and celebrated,” he praised. “Another year of [five]-star and [four]-star ratings is proof that the investments we continue to make in our Houston Airports arts program, airport infrastructure and technology and team members are smart and successful investments that lead to a world-class and award-winning passenger experience.”

More information about the awards can be found on fly2houston.com.

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This article originally ran on CultureMap.

Houston expert: Here's why your top candidate turned down your job offer

guest column

One of the most disappointing (and costly) things as a hiring manager is when your top candidate declines the job offer. You spend months defining target skills and characteristics, reviewing résumés and interviewing candidates to narrow down to your finalist of choice. You put together what you believe is a strong offer, and the candidate says “no.” What went wrong?

It’s not an employer’s job market anymore. In this transformed workplace, and at a time of historically low unemployment, it is very much an employee’s market, and he/she can afford to be selective. Below are some common reasons candidates turn down job offers and what you can do to prevent them.

No. 1: The interview process took too long

It takes time to identify the right fit, and a typical hiring process will often involve 2-3 interviews with decision makers in different locations. You also want to pinpoint a candidate you like and compare him/her to other candidates. When all is said and done, you’re often looking at an interview process that can take 6-8 weeks. During this time, it’s critical to stay in touch with the candidate. A simple email with a status update will help keep them engaged. This is also a great time to check references, showing the candidate your continued interest.

While you’re focused on filling the position, it’s easy to forget candidates have deadlines, too. A lengthy interview process with periods of little interaction can make a candidate feel you don’t respect his/her time or make your company appear disorganized, something they may be leery of based on past experience. Setting expectations upfront and maintaining open lines of communication are key in this candidate-driven environment.

Equally important to an efficient hiring process is encouraging non-essential decision makers to let go after a certain point. For example, once a small sized business graduates to a midsized company, a CEO should not make the mistake of thinking they have to talk to every single prospect. They need to approve them. Delegating and trust are key.

No. 2: You didn’t ‘sell’ the opportunity enough

It’s easy to forget interviews are as much about the candidate interviewing you as you interviewing the candidate. While you want to assess the person’s skills and cultural fit, the candidate wants to know how the role will match his/her personal and professional goals. Heck, they want to know how it stacks up against other jobs for which they might be applying!

Career growth is something every candidate wants. It’s critical for the hiring manager to discuss training and personal development opportunities. This is particularly important for millennials, who are often more motivated by the ability to learn and grow than they are by an increase in financial compensation. It’s also important to talk about the company culture and what makes you stand out. Bottom line: You want the candidate to leave the interview knowing he/she will be appreciated by your company and will get an experience that can’t be found elsewhere. To this end, expressing genuine interest in their life outside of work (loved ones, what makes them tick, etc.) can make all the difference.

No. 3: Lack of employer brand appeal

Companies spend a lot of time branding their products and services but don’t always think about how they look to future employees. Your M.O. is how you show candidates what it’s like to work for you. This includes their overall interview process experience, reviews on websites like Glassdoor, as well as posts your company and employees share on social media.

Let candidates get to know your company through posts. Show your team having fun together, being involved in the community and as customer-focused professionals. Employees also give hints about their work experience in their own social content. If they’re happy, it’ll show in their online activity.

These first three reasons for why a job offer might be turned down are all about how a hirer makes a candidate feel, but the fine print matters too.

No. 4: Job duties

It may seem like a no-brainer that a job description should be well-written, but more often than not, it’s unclear what will be expected of said employee. When you do the internal work ahead of time, getting alignment on what’s required and the intricacies of the existing (or new) position, it leaves little room for misunderstanding and/or disappointment post-hire.

No. 5: Compensation and benefits

Lastly, a strong compensation and benefits package is critical in securing your top pick. For some roles, that will mean an offer heavily weighed on the salary side. For others, it will be uncapped commissions or the opportunity for equity. Make sure the package is competitive with the industry, and will appeal to your ideal candidate and make him/her want to join your team.

Remember to think “outside the box” with extra benefits like flexible work hours, the ability to work remotely, PTO/unlimited sick days or vacation. The cost to implement these perks is low, but they often mean more to the candidate than higher pay.

In today’s employee-driven job market, top candidates are looking for a comprehensive package, growth opportunities, and a welcoming work environment that will provide lasting happiness and satisfaction.