Development of sensors based on chemical, biological or physical principles for the monitoring of deteriorating and pathogenic microorganisms on food and in the workplace. The use of low-cost sensors and open technology aims to improve safety in the food sector, quickly identifying the onset of contamination, monitoring plants and products along the supply chain, thus enabling timely and effective management of the risk of food alteration. Monitoring data analysis, risk assessment and decision support tools are an integral part of this line of research.
