Nano4AgriFood Sensors for food application
December 3, 9:45-11:15
From farm to consumption: the application of nanotechnology in our food chain
Lex Oosterveld PhD, IMEC
In the food industry there is an increased focus on sustainable production of healthy food products. Novel real time sensing techniques play an important role in understanding and improving food production processes resulting in more optimal use of resources and reduction of waste streams. While in the past mainly physical parameters such as temperature, pressure and pH were monitored, novel sensing techniques allow for inline sensing of product composition. On the farm sensing will be used to reduce resources, to improve the crop yield and ripeness, to monitor pests and to reduce the environmental impact. For food processing novel sensors provide input for development of a digital twin aiming to optimize product quality and to reduce valuable resources by feedback and feedforward process control. Fast detection of microorganisms in product streams or on the surface of ingredients and food products will increase food safety and will speed up batch release of food products. Additionally, sensors are available to understand the behavior of food products in the human body, allowing for the design of more healthy products.
This presentation will discuss how OnePlanet Research Center’s newly developed sensing techniques and data analysis can be applied to optimize the food production chain.
Lex Oosterveld is a principal scientist food analysis at OnePlanet Research Center. OnePlanet Research Center is a multidisciplinary collaboration agreement between Wageningen University & Research (WUR), Radboud University, Radboudumc and imec. OnePlanet uses the latest chip and digital technologies to create a society in which everyone can live a healthy life and has access to healthy and sustainable food. In his current role as principal scientist food analysis Lex Oosterveld focusses on the translation of chip and digital technologies to practical solutions for the food industry. Lex was trained as a food technologist at Wageningen University. He holds a PhD in food chemistry also from Wageningen University. In 2002 he started as a project leader of the research and development center of Sara Lee Douwe Egberts. From 2008 to 2021 he was employed as a senior project manager and team leader in the Food department of NIZO food research.