A team of scientists led by Nanyang Technological University, Singapore (NTU Singapore) has invented an artificial olfactory system that mimics the mammalian nose to assess the freshness of meat accurately.
The ‘electronic nose’ (e-nose) comprises a ‘barcode’ that changes color over time in reaction to the gases produced by meat as it decays, and a barcode ‘reader’ in the form of a smartphone app powered by artificial intelligence (AI). The e-nose has been trained to recognize and predict meat freshness from a large library of barcode colors.
This research paper ‘Portable Food-Freshness Prediction Platform Based on Colorimetric Barcode Combinatorics and Deep Convolutional Neural Networks’ is published in Advanced Materials in October 2020.
