This course provides detailed knowledge of the state of the art, design requirements, fundamental building blocks and practical aspects that pave the road for future smartphone-based food analysis.
(Bio)analytical techniques are essential in the field of food science and technology. Usually, samples are being taken by inspectors somewhere in the food chain, or by operators in a production plant of the food industry, and sent to a qualified lab for quality and safety analysis. It is envisaged that these practices will change dramatically in the coming years. Initial quality and safety analysis will be done on-site, in the field, at the farm, at the retail, at the food production plant, ultimately even by yourself at home.
Smartphones are the ideal platform to make this happen, thanks to the powerful computer, graphics, high-quality camera, USB-interface, integrated time and GPS location data, and the near real-time wireless communication with remote computers and databases from stakeholders. Some early proof-of-concept examples have emerged in recent literature. Simple attachments, costing only a few dollars or less, may turn your smartphone or tablet into a food analysis instrument having a performance not so much different from much more expensive benchtop instruments in a lab.
Meet the lecturers
Prof. Aydogan Ozcan, UCLA, Los Angeles, USA
Prof. Daniel Filippini, Linköping University, Linköping, SE
Dr. Jeroen Jansen, Radboud University, Nijmegen, NL
Prof. Cees van Rijn, Aquamarijn Microfiltration, Zutphen, NL
The course will be composed of lectures, working groups, laboratory work, a workshop and an invited distinguished guest lecture. The course is multidisciplinary in nature and includes relevant topics from surface chemistry, physical chemistry, biochemistry, analytical chemistry, microfluidics, engineering and software design. Apart from key lectures on a specific technique, several cases will be discussed from smartphone literature.