Y Clean Pack
Project Overview
About
Plastic food packaging sheds microplastics, remains in the environment for decades and contributes to pollution, while many biodegradable alternatives lack the strength needed for everyday use. Y Clean Pack combines seaweed-derived agar with zinc ions and tannic acid to create a transparent, durable film with antioxidant and antimicrobial properties. Prototype sachets and fresh-produce packaging preserved oil and slowed apple dehydration and browning. Laboratory tests found the material non-toxic to human cells, while the film biodegrades and dissolves in hot water, offering a lower-impact alternative to conventional plastics.
Team
Tzu-Cheng Chiu
Tzu-Cheng (Ivy) Chiu is a PhD student in Food Science at the University of British Columbia, where she develops sustainable packaging technologies to improve food quality, safety, and shelf life while reducing environmental impact. Her research focuses on edible coatings, biopolymer-based materials, and metal–phenolic networks for fresh produce preservation. Supported by major competitive scholarships and research funding, Ivy has published widely in food science and materials research. She is passionate about translating scientific innovation into scalable, practical solutions for a more resilient and sustainable food system.
Kai Yan Ling
Kai Yan Ling is an incoming MSc Food Science student at the University of British Columbia, with a BSc in Chemistry and minor in Science Entrepreneurship from the University of Hong Kong. With experience in food preservation, sustainable packaging, materials chemistry, and innovation development, she is passionate about turning scientific ideas into practical solutions that support a more sustainable future.