Food technology

Clarkson University Research Group Recognized in Food Technology Magazine

Professor Silvana Andreescu

Clarkson University professor of chemistry and biomolecular sciences and co-director of the Center for Advanced Materials Processing (CAMP) Dr. Silvana Andreescu, graduate chemistry candidate Fatima Mustafa and the Bio-Sensors Electrochemistry Materials Laboratory were awarded in the June 2019 edition of Food Technology magazine.

The group’s research is focused on developing an inexpensive biosensor capable of detecting spoilage of food.

The biosensor is designed by coupling nanostructured surfaces with biomolecular recognition that specifically recognizes and generates sensitive and direct measurement of markers of deterioration. The biosensors are printed on paper by a BioDot vacuum cleaner dispenser or are made as stand-alone 3D printed constructs that change color if the food goes bad. The sensors look like tiny dots that can be taped or otherwise incorporated inside the package and provide a “cool” or “not fresh” signal. They can be used as a smart label indicating the quality of the product at the time of use and be used in place of or with the expiration date label.

“Food Technology is the leading journal of the Institute for Food Technology (IFT), the world’s largest organization focused on food science and technology,” said Andreescu. “I was invited to present this research at the IFT2019 annual meeting in New Orleans. , June 2019. The meeting brought together more than 15,000 researchers from around the world. “

Since 1939, IFT has advanced food science and its application to the entire 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 improve their knowledge and broaden their professional relationships, both at home and abroad.