Scientists at The Hochschule Niederrhein (HSNR), Maastricht University and Ruhr University Bochum are researching a sensor technology to detect fungal and bacterial spores in liquid foods more quickly.
In addition to the universities, German and Dutch companies from the food industry and technology sector are also involved in the German-Dutch joint project Senspores. The lead partner is the HSNR, whose professor Dr. Dr. Alexander Prange from the Faculty of Food and Nutrition Sciences is leading the project. SenSpores is supported with around 2.9 million euros by the European Union, the Dutch Ministry of Economic Affairs, the Ministry of Economic Affairs, Industry, Climate Protection and Energy of the State of North Rhine-Westphalia and the Province of Limburg.
Food companies are obliged to monitor their product manufacture and carry out regular microbiological tests. Contamination can occur and affect the entire value chain from harvesting and production to packaging and transportation. The problem is that previous detection methods can take up to ten days until a clear spore and mold infestation can be detected. By then, the end products are often already on the supermarket shelves and have to be recalled by the manufacturers.
"Heat-resistant spores of moulds and bacteria can only be detected by culture in a relatively time-consuming process, and sensor technology should save a considerable amount of time here," says Dr. Dr. Alexander Prange, microbiologist at the Faculty of Food and Nutrition Sciences. With the sensor technology, molds and spores can be detected almost in real time.
The partners are further developing an existing sensor technology from Maastricht University and Ruhr University Bochum. This biosensor technology is able to detect contamination quickly and easily. In this way, food manufacturers can routinely check their products in advance and prevent the spread of contamination. Scientists from the fields of microbiology and food safety at the HSNR will use and test the sensor technology, which has already been tested in the laboratory, in practical applications with the help of regional partner companies.
Various work steps must be completed over the four-year funding period. First of all, the HSNR works with food producers to determine the microorganisms for receptor development. Receptors are cells or cell components that react to certain stimuli and transmit signals. The hardware is then developed and the requirements for the software are defined. In the final stage of the project, the sensor technology is tested on a laboratory scale at the university and compared with the results of the previous conventional method before the new technology is used by the companies.
The technology also improves the production process in terms of sustainability, as it can detect impurities in a more targeted manner. For example, structural sources of contamination can be corrected and costs, resources and energy can be saved by taking early action.
Project partners: Universiteit van Maastricht, Yookr B.V. Horst, Botany B.V. Meterik, Sensip-Dx B.V. Haelen, Heinz Funken GmbH & Co. KG Kempen, SIG Combibloc Systems GmbH Linnich, Privatbrauerei Bolten GmbH & Co. KG Korschenbroich, Ruhr University Bochum, Privatmolkerei Naarmann GmbH Neuenkirchen
Associated partners: Valensina, Verein zur Förderung der Milchwirtschaft e. V.
