A method for screening an active ingredient of a saltiness enhancer, the screening method including the following steps: (i) a step for determining whether a test substance is a compound capable of promoting functional expression of the TMC4 gene or TMC4 protein; and (ii) a step for selecting, as an active ingredient of a saltiness enhancer, a test substance that has been determined in step (i) to be a compound capable of promoting functional expression of the TMC4 gene or TMC4 protein.

Provided herein are techniques, devices, and systems for determining the safety of an ingestible product with respect to a contaminant as the ingestible product is being processed. A computing system may receive data associated with processing of an ingestible product. Based on the data, and using a model, the computing system may determine a value associated with the ingestible product with respect to a target contaminant. Based on the value, the ingestible product can be classified as a class label indicative of a safety of the ingestible product with respect to the contaminant, such as a classification of “safe” or “unsafe.” In some examples, a reduction of a contaminant in an ingestible product is dynamically monitored, in real-time, as the ingestible product is being processed.

Provided herein are techniques, devices, and systems for determining the safety of an ingestible product with respect to a contaminant as the ingestible product is being processed. A computing system may receive data associated with processing of an ingestible product. Based on the data, and using a model, the computing system may determine a value associated with the ingestible product with respect to a target contaminant. Based on the value, the ingestible product can be classified as a class label indicative of a safety of the ingestible product with respect to the contaminant, such as a classification of “safe” or “unsafe.” In some examples, a reduction of a contaminant in an ingestible product is dynamically monitored, in real-time, as the ingestible product is being processed.

An exemplary embodiment of the present disclosure discloses a method of calculating a freshness score of a food ingredient, the method being performed by a server including at least one processor. The method may include: receiving food ingredient information about food ingredients loaded into a moving object from a user terminal; receiving environment information about an environment inside the moving object from the user terminal, the environment information including at least one of temperature data obtained by measuring a temperature inside the moving object and humidity data obtained by measuring humidity inside the moving object; calculating a freshness score of the food ingredient based on the food ingredient information and the environment information; and generating monitoring information to be provided to the user terminal by using the calculated freshness score.

An exemplary embodiment of the present disclosure discloses a method of calculating a freshness score of a food ingredient, the method being performed by a server including at least one processor. The method may include: receiving food ingredient information about food ingredients loaded into a moving object from a user terminal; receiving environment information about an environment inside the moving object from the user terminal, the environment information including at least one of temperature data obtained by measuring a temperature inside the moving object and humidity data obtained by measuring humidity inside the moving object; calculating a freshness score of the food ingredient based on the food ingredient information and the environment information; and generating monitoring information to be provided to the user terminal by using the calculated freshness score.

Food distributed to consumers through a distribution chain may be traced by tagging the food with DNA tags that identify the origin of the food, such as the grower, packer and other points of distribution, and their attributes. This makes it much quicker and easier to trace the food in case of food contamination or adulteration. Preferably these attributes indicate the field, location, crew and machine used to grow and process the food, and the dates of the various steps of food harvesting, processing and distribution. Natural or synthetic DNA pieces may be used to tag items, including food items. Multidigit binary or other types of bar codes may be represented by multiple types of DNA. Each digit of the bar code may be represented by one, two or more unique DNA pieces.

Food distributed to consumers through a distribution chain may be traced by tagging the food with DNA tags that identify the origin of the food, such as the grower, packer and other points of distribution, and their attributes. This makes it much quicker and easier to trace the food in case of food contamination or adulteration. Preferably these attributes indicate the field, location, crew and machine used to grow and process the food, and the dates of the various steps of food harvesting, processing and distribution. Natural or synthetic DNA pieces may be used to tag items, including food items. Multidigit binary or other types of bar codes may be represented by multiple types of DNA. Each digit of the bar code may be represented by one, two or more unique DNA pieces.

Food distributed to consumers through a distribution chain may be traced by tagging the food with DNA tags that identify the origin of the food, such as the grower, packer and other points of distribution, and their attributes. This makes it much quicker and easier to trace the food in case of food contamination or adulteration. Preferably these attributes indicate the field, location, crew and machine used to grow and process the food, and the dates of the various steps of food harvesting, processing and distribution. Natural or synthetic DNA pieces may be used to tag items, including food items. Multidigit binary or other types of bar codes may be represented by multiple types of DNA. Each digit of the bar code may be represented by one, two or more unique DNA pieces.

The invention relates to a method for measuring the concentration of a gas component in an atmosphere of a packaging which is made from a plastic film and which comprises a gas concentration indicator substance on the side of the plastic film facing the atmosphere.

An information processing device processes information based on a plurality of chromatograms obtained by analyzing a plurality of samples. A determination processing unit determines presence or absence of each of a plurality of target components in each sample based on the plurality of chromatograms. A list generation processing unit generates a list associating the plurality of target components with each sample and indicating the presence or absence of each of the plurality of target components in each sample determined by the determination processing unit. Checking the list enables prompt confirmation of the presence or absence of the target components in each of the plurality of samples.