Newswise — In modern urban settings, food waste and food-borne diseases pose significant challenges and are considered some of the most pressing issues. These problems not only contribute significantly to greenhouse emissions but also result in substantial economic and environmental costs. The primary cause of food waste is the spoilage of food, highlighting the urgent need for advancements in processing, transportation, and food preservation technologies. However, the existing monitoring processes rely on costly chromatographic devices and are mainly carried out in laboratories. These methods not only consume excessive time and resources but also require highly skilled personnel. Consequently, under the current circumstances, these approaches unfortunately prove to be inefficient.
A recent publication in Nature Food Magazine introduces a groundbreaking solution to address this issue. The study unveils a novel sensor that serves as a viable alternative to traditional laboratory monitoring methods. This user-friendly, cost-effective, and state-of-the-art sensor can be directly applied to food items, eliminating the need for lab-based testing. The miniature wireless device, measuring just 2 x 2 cm, enables real-time measurements and operates without the need for batteries. Moreover, it is compatible with smartphones, adding to its convenience and accessibility. The sensor is anticipated to deliver exceptional performance, particularly in the case of high-protein foods like beef, chicken, and fish.
The research was jointly conducted by Dr. Emin İstif from Kadir Has University (Molecular Biology and Genetics) and Asst. Prof. Levent Beker from Koç University (Mechanical Engineering). The team also received valuable contributions from Prof. İskender Yılgör and Dr. Emel Yılgör from Koç University (Chemistry), Asst. Prof. Çağdaş Dağ from Koç University (Molecular Biology and Genetics), and Asst. Prof. Hatice Ceylan Koydemir from Texas A&M University.
In contrast to existing solutions that primarily rely on color changes in food, this groundbreaking device introduces a capacitive measurement method. This innovative approach utilizes near-field communication (NFC) technology, enabling wireless and power-free communication. Notably, this novel technique overcomes significant drawbacks encountered in resistive devices, such as sensitivity to moisture and inaccuracies caused by distance, as highlighted by the authors.
The introduction of this invention holds great benefits not only for companies but also for consumers. Its widespread commercialization will offer companies the chance to reduce costs significantly. Moreover, consumers will greatly benefit from the device as it enables continuous monitoring of food items on store shelves. This empowers users to assess the freshness of a product right before purchase or even before consumption at home. The ability to perform on-demand spoilage analysis via mobile phones will play a crucial role in preventing both food waste and food-borne diseases.
The authors aim to make a significant contribution to the ongoing global efforts against global warming and greenhouse emissions by leveraging the cost-effectiveness and accessibility of their invention. They hope that their innovative device will help address these environmental challenges in a more efficient and expeditious manner. Moving forward, their next steps will involve placing emphasis on enhancing the potential for commercialization of the product in the near future.
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