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The research results of the post-doctoral”Food Freshness Visualization Monitoring System” of the School of Food Science of Jiangnan University were published in Advanced Materials
By: Date: 2020-10-09 Categories: foodtechnology Tags: ,

Recently, Professor Xu Chuanlai of Jiangnan University and the team of Professor Xiaodong Chen from Nanyang Technological University in Singapore have collaborated to simulate the human olfactory system. Based on the principle of indicator color change and deep convolutional neural network, real-time monitoring of the freshness of packaged food has been achieved through mobile phone scanning. The rate can reach 98.5%, and the work was published online on October 1 in Adv. Mater. 2020, 2004805 https://onlinelibrary.wiley.com /doi/10.1002/adma.202004805.

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