A new generation of microsensors could provide the vital link between food products and the internet of things. ETH Zurich researchers have developed an ultra-thin temperature sensor that is both biocompatible and biodegradable.
Magnesium wire and compostable polymer
A team of researchers led by Giovanni Salvatore, post-doc in the Electronics Laboratory, has been working with scientists from other ETH institutes on the development of biodegradable microsensors for temperature measurement.
The findings are reported in the journal Advanced Functional Materials.
The biocompatible microsensors are created by encapsulating a superfine, tightly wound electrical filament made of magnesium, silicon dioxide and nitride in a compostable polymer. Magnesium is an important component of our diet, while silicon dioxide and nitride are biocompatible and dissolvable in water. The polymer in question is produced from corn and potato starch, and its composition complies with EU and US foodstuff legislation.
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