Flexible and Printable Sensors for Early Detection of Food Spoilage . This project aims to develop a technological platform for the fabrication of flexible sensors that enable the detection of food spoilage and life threatening microbial contamination. By engineering stimuli-responsive inks, colorimetric, chemiresistive, and impedimetric sensor arrays will be printed on flexible plastics and paper substrates. The printed sensor arrays will respond to gases and volatile compounds generated from f ....Flexible and Printable Sensors for Early Detection of Food Spoilage . This project aims to develop a technological platform for the fabrication of flexible sensors that enable the detection of food spoilage and life threatening microbial contamination. By engineering stimuli-responsive inks, colorimetric, chemiresistive, and impedimetric sensor arrays will be printed on flexible plastics and paper substrates. The printed sensor arrays will respond to gases and volatile compounds generated from food deterioration and spoilage, microbial pathogen, temperature and pH by a change in their colour or electrical properties, hence providing real-time measurements. The project will enable to design efficient data-driven decision making tools along the supply chain to enhance food safety and reduce food waste. Read moreRead less
Plant based foods: Towards sustainable and acceptable meat analogues. The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational ....Plant based foods: Towards sustainable and acceptable meat analogues. The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational food structure design. This should provide significant benefits in enhancing the consumer acceptance of plant-based foods that is required to support the rapidly growing market opportunity for them and sustainable food production.Read moreRead less