The researchers introduced a Electronic Paramagnetic Resonance (EPR) sensor that can fit into a small chip that detects free radicals in food products. It was developed by researchers from HZB and the University of Stuttgart. The small, inexpensive, portable sensor will be used for the first time in olive oil and beer production to ensure the quality of these products.
We will produce small, portable and affordable EPR devices based on the combination of a microchip and permanent magnets that can be adapted to customer needs.
physicist Michele Segantini who is about to complete his PhD in the department of Professor Klaus Lips
The Importance of Identifying Free Radicals
Researchers say that when food goes bad, molecules called free radicals.The food industry must do everything possible to detect these molecules. Unfortunately, at the moment, traditional EPR machines use electromagnets that do not allow battery operation and they are extremely expensive.
In addition, the researchers are working on a company supported by the EXIST research transfer program of the German Federal Ministry of Economic Affairs and Climate Protection. The ERPoC development is linked to the idea of Klaus Lips and Jens Anders, which won the HZB Technology Transfer Award in 2019.
A lot has happened since then, so now we can plan a spin-off company.
Sawyers
He further said that there is huge potential for the use of ERPoC, predominantly in food production:
EPRoC is not only much more sensitive, but also less time consuming, so samples can be analyzed repeatedly during the process. This provides additional insights that can be used to optimize manufacturing processes to extend the shelf life and oxidative resistance of products.
In the near future, the founders plan to use the product in other areas as well such as medical diagnostics, drug development, semiconductor technology and battery monitoring.