Teacher

Alessandra Maria Bossi

Referent

Alessandra Maria Bossi

Credits

0.5

Language

inglese

Class attendance

Free Choice

Location

VERONA

Moodle Seminars 0

Learning objectives

The course provides an overview of sensors and biosensors for agrifood applications. By attenfing the course the PhD student is able to:
Describe fundamental operating principles of bio/sensors, with reference to the key components: recognition element and transducer.
Identify the main applications of bio/sensors in the agrifood sector, from agricultural production to food quality control.
Distinguish between physical, chemical, and biological sensors, understanding the advantages and limitations of each category.
Understand the role of digital integration (e.g. IoT, big data, wireless networks) for continuous monitoring in agriculture and the food industry.
Analyze concrete examples of biosensors for the detection of contaminants, pathogens, freshness markers and nutritional quality.

Prerequisites and basic notions

Basics of analytical chemistry; sensors

Program

Introduction to sensors in AgriFood
Definition of sensor and biosensor
Classification of sensors: optical, electrochemical, piezoelectric, thermal
Components of a biosensor:
Recognition element (enzymes, antibodies, receptors)
Mechanisms of signal transduction and reading
Applications in agriculture: Sensors for nutrients, soil pH, water content, VOC stress
Applications in food: Detection of microorganisms, pesticides, toxins, spoilage markers
“Intelligent” sensors for active packaging and smart packaging
Examples and case studies:
Point-of-care biosensors for honey
Sensors in-field

Didactic methods

Lecture with multimedia
Group discussion

Learning assessment procedures

N/A

Assessment

N/A

Criteria for the composition of the final grade

N/A

Scheduled Lessons