“INCORPORATING SENSORS INTO PACKAGED FOOD WILL PROVIDE REAL-TIME INFO ABOUT THE ACTUAL STATE OF THE FOOD", says SINA NAFICY.
This new technology can be produced at near-zero cost and exploits the hygroscopic properties of cellulose, which absorbs large amounts of water. This enables the use of wet chemistry for sensing water-soluble gases in flexible cellulosic substrates such as paper. These cellulosic sensors are flexible, and their fabrication process is scalable.