This minuscule edible sensor is biodegradable for food monitoring purposes. Developed by ETH Zurich, the microsensors were made to keep food fresh.
Just 16 micrometers thick, the temperature sensor sticks to your food from its origin point to when you eat it, mainly so it can track its temperature in transit. Temperature control in transporting food and produce can be a complex issue, but ETH Zurich researcher Giovanni Salvatore concluded ultra-thin sensors you can eat could help solve the problem.
The edible sensor is made out of magnesium, an element humans need in their diets, as well as harmless silicon dioxide and nitride. A compostable corn and potato starch polymer is also used. The sticker can be bent, crumpled and stretched and still work.
Biodegradable Food Sensors
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