Oxide-based sensor opens door to greener, faster, more accurate quality testing of food

An electrochemical sensor developed at Oregon State University holds promise for making food quality testing faster, more accurate, more environmentally friendly, and less expensive. The novel sensor, which also has potential applications in health care and environmental monitoring, is based on the design principle of engineered interfacial chemistry. The sensor requires tiny sample amounts, can be built into portable testing devices, and is fast and highly sensitive.