Acronym Ki-BioSense
Category
Seafood Processing
Title Collaborative project: Quality monitoring along the food process-chain using biosensors and artificial intelligence - subproject A Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator NA Coordinator email NA
Coordinator institution
NA
Institutions involved
NA
Start year 2020 End year 2023 Funding (€) € 1,497,646 Website https://fisaonline.de/en/find-projects/details/?tx_fisaresearch_projects%5Baction%5D=projectDetails&tx_fisaresearch_projects%5Bcontroller%5D=Projects&tx_fisaresearch_projects%5Bp_id%5D=14653&cHash=eb52996c5707f9fdc6de66e66fd75a72#more Summary To avoid food waste and to ensure food quality, a continuous digital mapping of the entire supply chain, along which the quality of each individual food is measured and recorded non-invasively, is of high importance. With the help of distributed ledger technologies, such a continuous digitization of the supply chain from production to the sale of fishery products is designed and built as a demonstrator. Central monitoring elements for food quality are biosensors as part of intelligent food packaging, which are also studied in this project. Biosensors can determine the freshness of the product continuously and non-invasively using optical methods. Artificial Intelligence (AI) methods are used in particular to calibrate these sensors and to predict the freshness of the food. The KI-BioSense project is carried out in a consortium consisting of three institutes of the University of Lübeck and leading companies in the food industry to deal with aspects of the digitization of the supply chain, the optimization of biosensors and the calibration of the same using AI methods, as well as forecasting methods to determine the freshness of the food along the supply chain using machine learning techniques. Biosensors are ideal for quantifying the freshness and thus the quality of food, which is then converted into digital data via sensor technology. In addition to our amine sensor, other sensors for oxygen, temperature and pH are examined, by means of which the history of the product is reconstructed across the supply chain and thus future freshness can be forecasted.
Keywords
Biosensors;
Sensors;
Seafood;
Food quality;
Monitoring;
Marine Region
76
Not associated to marine areas
0
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