Biodegradable microsensors for food monitoring

A new generation of microsensors could provide the vital link between food products and the Internet of Things. ETH researchers have developed an ultra-thin temperature sensor that is both biocompatible and biodegradable.
The sensors are created by encapsulating a superfine, tightly wound electrical filament made of magnesium, silicon dioxide and nitride in a compostable polymer produced from corn and potato starch, and its composition complies with EU and US foodstuff legislation. The sensor is only 16 micrometres thick, making it much thinner than a human hair. An article about the research is published in Advanced Functional Materials (News Item ETH Zurich, 28 September 2017).
Click here for the news item.
Click here for an abstract of the published article.

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