Improved biochemical hybrid for a cost-effective gluten sensor - I2I Phase I

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Gluten, a protein naturally present in plants such as wheat, rye and barley, is known to cause serious autoimmune reactions in up to 1.4% of the world's population with Celiac disease, and is increasingly the target of dietary choices. Testing for gluten in food is challenging, especially for consumers, but also for food manufacturers. The time required for existing tests, the associated costs, and an inability to test accurately for gluten in processed foods and in varying pH and temperature conditions provide further incentive to develop better lab based and 'on the go' gluten testing technologies. This proposal is focused on the development of our advanced gluten sensing technology and its eventual transformation to a bench-top gluten detection device; with the expectation that this work will later lead to fast, accurate and reliable portable solutions. Working with our partners, including FoodChek Systems Inc (Canada). a company specializing in food safety tests, the research team will select and test an appropriate aptamer and compatible fluorescence-based sensor material, validate the results, and design and test an optical filter able to identify and measure the fluorescence response. The proposed work has led to a number of patents already and is expected to be commercialized to substantial economic benefit. As a leading gluten detection solution, the product has uses around the world in a food production and consumption market that currently relies on a time consuming and limited accuracy testing approach. The technology additionally has application for the development of other allergen detection devices, increasing product safety. Ultimately, the goal is to provide allergy sufferers with confidence in their food consumption.