Clarkson University professor develops smart label sensor
How expired the item is can be detected based upon the intensity of the transformation, which is emitted as a color or electrical change.
A bite of bad yogurt or sip of spoiled milk could be a thing of the past thanks to a new sensor developed by Silvana Andreescu, professor of chemistry and biomolecular science at Clarkson University, N.Y., and Egon Matijevic Chair of Chemistry. The innovative “smart label” is a portable, paper-based sensor that can determine when food spoils.
How it works is, through the use of nanostructures, the sensors catch and bind the pre-determined compounds to distinguish change. To test a sample, researchers simply add it to the reactive surface.