Chitosan To Functionalize Food (Bio)Sensors

格雷戈里F. Payne 0650650该活动属于生物传感器领域，其单独功能化以允许通过冗余的光学和电信号进行识别。 这项工作是广泛适用的，但特别是有关食品分析的速度，可靠性和成本是至关重要的。这种基于使用壳聚糖的方法是独创的，可以导致重要的发展，易于转移到工业中，因此不仅涵盖基础科学的进展，而且还涵盖有前途的应用。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。预计这项研究将为生物技术、电化学和材料科学以及其他领域带来新的基础性贡献。PI将把这项研究与针对K-12学生和教师的推广活动结合起来。学生将受益于天然材料，健康和营养以及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。这一培训将加强代表性不足群体的参与。

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.