Clarkson University Research Group Recognized in Food Technology Magazine

Professor Silvana Andreescu

Clarkson University Chemistry & Biomolecular Science Professor and Co-Director of the Center for Advanced Materials Processing (CAMP) Dr. Silvana Andreescu, chemistry graduate candidate Fatima Mustafa, and the Bio-Sensors Electrochemistry Materials Laboratory were recognized in the June 2019 edition of Food Technology magazine.

The group’s research focuses on the development of an inexpensive biosensor that can detect food spoilage.

The biosensor is engineered by coupling nanostructured surfaces with biomolecular recognition that specifically recognizes and generates a sensitive and direct measurement of spoilage markers. The biosensors are printed on paper by a BioDot aspirator dispenser or are fabricated as standalone 3D-printed constructs that change color if food degrades. The sensors look like tiny dots that can be taped or otherwise incorporated inside packaging and provide a “fresh” or “not fresh” signal. They can be used as a smart label that is indicative of the quality of the product at the time of use and be used instead of, or together with, the use-by date label.

“Food technology is the leading journal of the Institute for Food Technology (IFT), the largest organization in the world focusing on food science and technology,” said Andreescu. “I was invited to present this research at the annual IFT2019 meeting in New Orleans, June 2019. The meeting brought together over 15K researchers throughout the world.”

Since 1939, IFT has been advancing the science of food and its application across the global food system by creating a dynamic forum where individuals from more than 90 countries can collaborate, learn, and grow, transforming scientific knowledge into innovative solutions for the benefit of people around the world. Through forums such as the world’s largest annual food science event, publications such as Food Technology magazine, and other unique resources, IFT enables its members to enhance their knowledge and expand their professional connections, both domestically and abroad.

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