Scientists have created an edible sensor that can detect whether your frozen food has thawed and then been refrozen – and is therefore potentially contaminated. The proof-of-concept sensor, created at the Italian Institute of Technology in Milan, consists of a small beeswax chamber containing table salt and red cabbage.It provides a colour readout when it's warmed above a certain temperature, which is tunable from -58°F to 32°F (or 0°C, the freezing point).
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