In many underserved regions, the lack of reliable refrigeration and electricity poses significant challenges in maintaining fish quality, directly impacting food safety and preservation. Fish spoilage is a widespread concern, especially where access to modern infrastructure is limited. Spoiled fish can result in foodborne illnesses and significant economic losses from decreased market value. The role of packaging in ensuring the safety and quality of food products is critical.
In collaboration with MyFish Tanzania, a team of students from IEEE Student Branch Yonsei University are utilizing biowaste-derived chitosan and anthocyanin to create sustainable colorimetric pH sensors. These sensors detect pH changes triggered by the decomposition of organic compounds, which produce volatile biochemical substances as fish spoil, increasing the environmental pH. This change is indicated by a color shift in the sensor film. A smartphone camera captures the sensor’s image, and a machine learning algorithm analyzes it to decode the pH values and assess the freshness of the fish.
This project was made possible by $8,000 in funding from the Instrumentation and Measurement Society (IMS), an EPICS in IEEE partner.