The research on miniaturized wireless sensor which enables real-time monitoring of food spoilage, conducted by Dr. Emin İstif (Molecular Biology and Genetics, Kadir Has University) who completed his postdoctoral studies at Koç University, and our own Asst. Prof. Levent Beker (Mechanical Engineering) with the contribution of Prof. İskender Yılgör and Dr. Emel Yılgör (Chemistry), Research Asst. Prof.  Çağdaş Dağ (n2Star) and Asst Prof. Hatice Ceylan Koydemir (Texas A&M University) has been published in Nature Food Magazine.

The researchers aim to develop a wireless, battery-free, and cost-effective sensor that can serve as a significant alternative to laboratory tests and enable continuous monitoring of high-protein foods such as beef, chicken, and fish. The sensor they are aiming to develop, measuring 2 cm x 2 cm in size, particularly focuses on detecting the degree of spoilage in meat products and transferring this information to smartphones via wireless communication. It offers a capacitive measurement method and utilizes near-field communication (NFC) technology for power-free and wireless communication, making it a pioneering solution in its field. With this sensor, freshness control can be performed right before the consumption or sale of products, contributing to the prevention of global issues such as food waste and foodborne illnesses.