Volatiles produced by food products may indicate several quality features such as taste, aroma, ripeness, freshness, contaminant levels and several forms of spoilage.
Sensitive detection of selected volatiles in a package or "load" may serve as an important quality indicator and offers the possibility to better control production, storage and distribution processes up to the end user. This project aims to develop the necessary knowledge and technology to produce low power, fast, reliable and inexpensive sensors for food applications. Preferably such sensors should eventually be "printable" and integrated with RFID to allow remote monitoring.
The output are new nanomaterials, that structurally resemble the ethylene binding site of the natural plant ethylene receptor protein. The new materials will be applied in low cost sensors to monitor ethylene levels in the chain of perishable products.