Low-cost EPR sensor on chip to boost quality control of food products

Researchers have introduced an electron paramagnetic resonance (EPR) sensor that fits on a small chip to detect free radicals in food products even at very low concentrations.

Developed by researchers at HZB and the University of Stuttgart, the portable, small and inexpensive ‘EPR on a chip’ sensor will first be used in the production of olive oil and beer to ensure the quality of these products.

“We will produce small, portable and affordable EPR devices based on the combination of a microchip and permanent magnets that can be tailored to the customer’s needs,” explains physicist Michele Segantini (HZB), who is about to complete his PhD in Prof. Klaus Lips’ department.

Conventional EPR machines expensive to buy and operate

Researchers have claimed that when food goes bad, highly reactive molecules called free radicals are produced.

The food industry has to go to great lengths to detect these molecules, either with chemical methods or via the only direct method, called electron paramagnetic resonance (EPR). But conventional EPR machines use electromagnets which do not allow battery operation and are expensive to buy and operate, according to HZB .

Researchers are now working to set up a spin-off company, supported by the EXIST research transfer programme of the German Federal Ministry of Economics and Climate Protection.

ERPoC development is linked to a 2019 idea

The ERPoC development is linked to an idea by Klaus Lips (HZB) and Jens Anders (University of Stuttgart), which won the HZB Technology Transfer Award in 2019.

Further development was then funded by the German Federal Ministry for Education and Research BMBF, according to HZB .

“A lot has happened since then, so that we can now plan a spin off company”, says Segantini. While the team at the University of Stuttgart optimised the ‘hardware’, Segantini investigated where this invention could be used in the market.

Huge potential for ERPoC’s applications mainly in food production

He claimed that there’s huge potential for ERPoC’s applications mainly in food production. Earlier, he approached multiple companies and identified olive oil producers and breweries as pilot customers.

Until now, these companies have tested their products using elaborate chemical methods, which produce relevant amounts of toxic waste, according to Segantini.

“EPRoC is not only much more sensitive, it is also less time-consuming, so samples can be analysed repeatedly throughout the process,” said Segantini .

“This provides additional insights that can be used to optimise production processes to extend the shelf-life and oxidative resistance of the products.”

In the future, the founders plan to adapt their product also to other areas of application, such as medical diagnostics, drug development, semiconductor technology and battery monitoring, according to HZB.