Kitchen judgment can get messy because food doesn’t always look or smell risky before it becomes a problem. Milk, eggs, chicken, fruit, and nuts release different chemical signatures, and people usually have to decide with whatever their nose catches in the moment. The work is still in the lab, but the destination is obvious enough. Smart fridges won’t feel truly smart while they mostly track shelves, settings, and inventory instead of the changing chemistry inside. Each sensor on...
