AI-BioSense: Quality monitoring along the food process chain using biosensors and artificial intelligence

Throughout the supply chain, storage conditions influence the quality of the food sold to consumers. In the case of fish, higher-than-recommended storage temperatures can cause the fish to deteriorate faster than expected. An innovative way to assess fish freshness would be to check the contents of the packaging for chemical components that indicate the fish's quality. The AI-BioSense project is solving this problem with the help of intelligent food packaging and artificial intelligence. In addition to the amine sensor, additional sensors for oxygen, temperature, and pH are used to predict freshness. These sensors reconstruct the product's history throughout the supply chain and thus predict its future freshness. A sensor film has been developed that changes color from green to red when the fish in the packaging goes bad.