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- Temp-tell
Temp-tell
A temperature sensor for determining the freshness of foods
The product profile is designed to monitor the time-temperature history of food, pharmaceutical and related products. The key elements of the technology relate to immobilising reactants in an appropriate edible matrix that becomes time-temperature sensitive. In 1999, the technology won the Glasgow division of the John Logie Baird Award then came second in the national competition. Currently, the development is located within the Department of Biological and Biomedical Sciences.
Stage of development
Temp-tell is currently establishing licence deals and funding opportunities with companies involved in food and pharmaceutical distribution. The World Health Organisation has expressed an interest in the product portfolio and has given the company details to a number of interested parties. Patents are pending.
Lead members of school staff:
- Dr Richard Tester
- Dr Kofi Aidoo