Chitosan To Functionalize Food (Bio)Sensors

Gregory F.Payne0650650这项活动是生物传感器领域的一项活动，其各自的功能使识别可以通过冗余的光和电信号进行转换。这项工作适用范围很广，但尤其适用于速度、可靠性和成本至上的食品分析。该方法基于壳聚糖的使用，是原创性的，可以带来重要的发展，很容易转化为工业，因此不仅涵盖了基础科学的进展，而且还具有广阔的应用前景。在这项工作中，将研究三种模型分析：电化学传感、酶生物传感和免疫传感。预计这项研究将对生物技术、电化学和材料科学以及其他领域产生新的基础性贡献。国际和平研究所将把这项研究与针对K-12学生和教师的外展活动结合起来。学生们将受益于自然材料、健康与营养和食品技术的实践学习模块。现场实验室培训将满足学生对生物技术和生物材料日益增长的兴趣。这项培训将加强任职人数不足的群体的参与。

Gregory F. Payne0650650This activity is in the field of biosensors individually functionalized to allow recognition to be transduced through redundant optical and electrical signals. The work is broadly applicable, but especially relevant for food analysis where speed, reliability and cost are paramount. The approach, based on the use of chitosan, is original and could lead to important developments with easy transfer to industry, thus covering not only progress in fundamental science, but also promising applications. In this work, three model analyses will be studied: electrochemical sensing, enzymatic biosensing, and immunosensing. It is expected that this research will result in new fundamental contributions to biotechnology, electrochemistry, and materials science as well as other fields.The PI will integrate the research with outreach activities that target K-12 students and teachers. The students will benefit from hands-on learning modules of natural materials, health and nutrition and food technology. On-site laboratory training will meet the increasing interest of the students in biotechnology and biomaterials. This training will enhance the participation of underrepresented groups.