MEDIA

Rogers didn’t come at this problem from the perspective of a frustrated home cook but rather as a scientist. “What causes produce to go bad? Water going out and oxygen going in,” he explains. Thinking back to his undergraduate days at Carnegie Mellon University, where he learned about how steel reacts to oxygen in the air and rusts, he recalled how elements like chromium or nickel can form an oxide barrier that physically protects the steel from further oxidation. “I thought if food goes bad in the same way, could we put a little barrier around it that would slow down perishability? And could that help put a dent in the hunger problem?”

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