Nanosensors for food safety applications скачать в хорошем качестве

Nanosensors for food safety applications

Dr Katekani Shingange, CSIR Postdoctoral Researcher During their shelf-life, food products usually release certain gases/volatile organic compounds (VOCs) and, by detecting and monitoring these gases/VOCs, information can be obtained about the food quality status. For instance, ethanol can be used as an indicator for the freshness quality of stored ready-to-eat cut cabbage and lettuce. Therefore, reliable methods are required to monitor ethanol levels during the shelf-life of certain food products. To address this need, this research aims to venture into nanomaterials design and engineering, followed by modification through doping, partial substitution and surface sensitisation to improve the catalytic activity of the nanomaterials and further evaluate ethanol detection under specific environmental conditions. About the CSIR: The CSIR, an entity of the Ministry of Higher Education, Science and Innovation, is one of the leading scientific and technology research, development and implementation organisations in Africa. Constituted by an Act of Parliament in 1945 as a science council, the CSIR undertakes directed and multidisciplinary research and technological innovation and industrial and scientific development to improve the quality of life of all South Africans. For more information, visit https://www.csir.co.za/ Follow us on social media: Twitter:   / csir   Facebook:   / csirsouthafrica   Instagram:   / csirsouthafrica   LinkedIn:   / csir   Youtube:    / csirnewmedia