agrEUfood

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The project will work on an inexpensive and fast way to test food products for possible bacterial contamination during the production process. Detection in the context of industrial quality standards and legal self-checking in the agri-food industry is a necessary but expensive and complicated process. Current practice is aimed at having samples examined by specialized laboratories at regular intervals. With this traditional method it can take up to a week to arrive at a final analysis. It is therefore not excluded that certain contaminants are not detected in time, so that the risk of a recall with associated economic loss and damage to the image is real. A recently developed sensor technology can offer a solution here. The technology, based on synthetic receptors and thermal resistance measurements, has shown its added value during the first lab tests. This new technology will be further developed in agrEUfood and tested in practical situations. That will happen at Dürüm Company, a producer of tortilla-based products, and the company Alberts, which uses automated smoothie machines.

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