P36 - Metal Oxide Semiconductor Gas Sensor Systems for Food Freshness
Detection: A Review of Recent Studies

Event

17. Dresdner Sensor-Symposium 2024
2024-11-25 - 2024-11-27
Dresden

Band

Poster

Chapter

4. Lebensmittelsensorik

Author(s)

H. Imran, B. Ersöz, R. Fix - Bosch Sensortec GmbH,Kusterdingen/D, C. Bur, A. Schütze - Saarland University,Saarbrücken/D

Pages

151 - 156

DOI

10.5162/17dss2024/P36

ISBN

978-3-910600-04-1

Price

free

Abstract

Throughout history, humans have relied on their sense of smell, known as the Olfactory sense, to detect food freshness. This sense is crucial for our health and safety. It consists of multiple receptors sensitive to certain gases released by decomposing food [1]. The “best-before” and “use-by” dates significantly influence consumer food choices, yet many consumers are unaware of their distinct meanings. The “best-before” references the date after which the food quality starts to degrade while “use-by” means the date after which the food becomes unsafe for consumption. The confusion in these terms is often the reason for the premature disposal of food [2]. In the European Union (EU), about 58 million tons of food waste (131 kg per inhabitant) are created yearly [3]. The EU places a high importance on the solution of this problem. The recently initiated project, SERENADE (HORIZON-MSCA-DN- 2021 (Marie Skłodowska-Curie Doctoral Networks) program under Grant Agreement No. 101072846) [4], specifically addresses the last stages of the food supply chain aiming to reduce food waste at the household, supermarket, and retailer levels [4].