It began with a curious piece of meat tucked away in a fridge. Over time, it became edible, and so the story of Oscillum took shape. This is a biotech startup formed by three young researchers studying Biotechnology at Miguel Hernández University in Elche. They are developing a smart labeling system that detects food freshness through color changes. The product is in testing and certification phases, yet from the outset the founders earned a spot on Forbes Spain’s 30 Under 30 list.
Pilar María Granado, Pablo Sosa, and Luis Chimeno drive this US-based biotech venture that originated at UMH’s Science Park. According to Chimeno, the idea grew almost by accident in 2017. “We were at home when Pablo offered a piece of meat with a slightly odd color. We followed our curiosity instead of ignoring it. If a small amount of edible food is wasted, what stops it from being thrown away in larger quantities?” he explains, underscoring the wasted food problem across households and supply chains [Attribution: UMH Science Park].
Report: A fifth of EU food production goes to waste
Studies estimate that each person wastes more than 173 kilograms of food annually. Yet the issue extends beyond homes; it touches producers and the entire food and distribution chain. Even a small doubt about a product’s condition can lead to discarded goods. Chimeno calls it a global-scale problem, noting the environmental and food safety implications of wasted food [Attribution: European waste data].
With support from a university entrepreneurship program, the trio began exploring solutions in 2019, focusing on smart tags. “We started with a simple prototype and refined it through testing to achieve our initial goals,” he recalls, highlighting the iterative journey toward a practical, scalable solution [Attribution: Oscillum project timeline].
This is portable machine that converts food waste into electricity and fertilizer.
yellow to blue
The label relies on a polymeric material that detects chemical molecules released by food and reacts to its condition. In pristine freshness, the label appears yellow; it shifts to green when the product remains consumable, and turns blue only when disposal is necessary. The team also designed the palette to be colorblind-friendly, widening accessibility. “The aim is to benefit as many people as possible,” Chimeno says, stressing inclusive design [Attribution: user-centric labeling].
The smart tag is undergoing trials with various food companies interested in the concept, including Campofrío’s parent company Sigma, and several supermarkets as potential adopters. The goal is large-scale production, with ongoing product certification and EU regulatory alignment since the device will contact food products [Attribution: industry pilots].
An initiative from Elche’s UMH is revolutionizing the food industry with a smart tag that warns if a food goes bad
wide possibilities
Chimeno notes that the labeling could be adapted to measure other parameters valuable to various sectors. Beyond food, the technology could suit cosmetics, pharmaceuticals, and biotechnology industries. “The potential is vast, and the product could have substantial impact,” he asserts [Attribution: tech potential discussion].
The startup has funded its progress through public awards and subsidies while pursuing additional funding to launch the market, contingent on obtaining the right permissions first. The founders were named in Forbes Spain’s 30 Under 30 list, recognized for advancing food safety and sustainability in the industry [Attribution: Forbes Spain].
Founders of Oscillum, selected from among 30 leaders under the age of 30 in Spain
Chimeno emphasizes that such recognition came as a surprise and is still being absorbed. The distinction motivates the team, confirming they are on the right track toward their goals and validating their efforts in safe, sustainable food practices [Attribution: Forbes Spain profile].