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University: University of Strathclyde
Sector(s): Food & Drink, Healthcare & Pharmaceuticals
About Opportunity:
Current oxygen sensors tend to be unreliable, due to their reversibility with oxygen, and are also typically costly with short shelf-lives.
New research at the University of Strathclyde has discovered a novel sensor for measuring oxygen levels within MAP. Critically, the sensor changes colour on the detection of oxygen. Untrained personnel and end users can therefore monitor the oxygen level within the package to maintain product quality. The sensor is 'activated' using UV light and remains unaffected by light out-with the UV wavelength (i.e. it is unaffected by natural light). It is further unaffected by carbon dioxide, a common MAP gas.
Key Benefits:
Applications:
IP Status:
This technology is protected by a patent application filed by the University of Strathclyde as WO03 / 021252. Contact is welcomed from organisations interested in developing, licensing or exploiting this technology.
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