We have successfully completed the project LYSOSENS: System for the determination of Lysozyme concentration in whey.
The aim of this project carried out in the framework of the European project S3FOOD, was to develop a prototype of an optical system that allows detecting the presence of lysozyme “at line”.
The final conclusion of the project is that it has been possible to create a system capable of measuring very low concentrations of lysozyme in whey and to do it quickly (approximately 5 minutes).
On the other hand, it is very important to highlight that the sensor has been able to directly measure the concentration of lysozyme dissolved in whey without any pre-treatment, which gives an idea of the high selectivity of the sensor. These promising results will allow us to further develop this first prototype into a commercial version of the sensor.
Applying photonics to the food industry.
“This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 824769. This project reflects the views of the author and the European Union is not responsible for any use that may be made of the information it contains.”