Making sure fresh food is kept at the right temperature during transit is a harder problem than one might think—but the Swiss are on the job.
In research published in the journal Advanced Functional Materials, Giovanni Salvatore, a researcher at ETH Zurich, and his team explain how an ultra-thin sensor made out of materials that a human can digest safely could be the future of food safety.
The biodegradable temperature sensor sticks to food all the way from its starting point to the inside of your mouth, cutting out the need to manually test food to keep it at a certain temperature. Monitoring the temperature constantly and wirelessly, can save both time and energy.
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