Interdisciplinary collaboration to develop a novel sensing platform for on-site food quality analysis.
This collaborative project aims to develop a novel 3D sensing platform based on Additively Manufactured Surface-Enhanced Raman Spectroscopy Substrates (AMSERSS). Its capability will be demonstrated via a case study to detect capsaicin at trace levels. The ultimate goal is to build an innovative sensing platform that enables on-site testing and rapid identification of molecular analytes at trace levels.
The team of researchers includes Dr Jisun Im (JI) at the Centre for Additive Manufacturing (CfAM) from the Faculty of Engineering, Dr Graham Rance at the Nanoscale and Microscale Research Centre (nmRC), Dr Nicole Yang at the International Flavour Research Centre (IFRC) from the School of Biosciences, and Prof Christopher Tuck at CfAM. This team will seed further interdisciplinary research programmes spanning a wide range of industrial applications, including pathogen detection, environment pollutant monitoring and point-of-care. diagnostics.
Posted on Friday 24th March 2023