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Is Your Salmon Fresh? Put Your Mind at Ease with a Test Paper Recently Developed at NTHU
A research team led by Professor Wan De-hui and M.A. student Tseng Shih-Yu of the Institute of Biomedical Engineering has recently developed a test paper for determining the freshness of salmon. When placed near salmon, the nanometer test paper changes color in response to any molecules relating to decay which the fish may be emitting. A patent for this test paper is pending but negotiations are underway to start production on a commercial basis.
 
In the wake of recent food-safety scares, consumers in Taiwan are becoming increasingly aware of the importance of a convenient way to test food quality. According to Dr. Wan, there are currently many ways to test food safety, but they tend to be complicated, time-consuming, and expensive. With these considerations in mind, Dr. Wan’s research team set out to develop a nanometer test paper for determining the freshness of salmon which would be inexpensive, sensitive, and easy to use.
 
Using common paper as the medium, a simple preparation process was used to attach the nanometer particles to the paper so that it can detect the gaseous molecules emitted by spoiled salmon, something which can’t be easily detected by the naked eyes.
 
Not surprisingly, such a quick and easy way to determine the freshness of salmon has attracted considerable attention in both Taiwan and abroad. Last September Ms. Tseng was honored with an invitation to present this test paper at the 40th International Micro and Nano Engineering Conference. Moreover, in November of last year Ms. Tseng presented the test paper at the 8th IEEE International Conference on Nano/Molecular Medicine and Engineering and won the prize for the best student paper.
 
A research team led by Professor Wan De-Hui and his M.A. student Tseng Shih-Yu at Institute of Biomedical Engineering has recently developed a test paper for determining the freshness of salmon.

A research team led by Professor Wan De-Hui and his M.A. student Tseng Shih-Yu at Institute of Biomedical Engineering has recently developed a test paper for determining the freshness of salmon.

Tseng Shih-Yu (third from right) was awarded a prize for the best student paper at the 8th IEEE International Conference on Nano/Molecular Medicine and Engineering.

Tseng Shih-Yu (third from right) was awarded a prize for the best student paper at the 8th IEEE International Conference on Nano/Molecular Medicine and Engineering.

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