Project developed by three 12th-grade students (Upper Secondary Education) within the scope of the Biology course – Abel Salazar Secondary School, São Mamede de Infesta (Matosinhos).
Objective: The pHresh project aims to develop pH indicator strips capable of identifying the freshness status of perishable foods, such as red meat, white meat, and dairy products. By measuring pH, the project seeks to distinguish foods that are still suitable for consumption from those that have already deteriorated. This project emerged from a growing concern about food waste and the importance of promoting more conscious and sustainable consumption.