Colorimetric Sensors

Dr. Haroon Elrasheid Tahir is an associate professor at Jiangsu University, where he obtained his PhD in Food Science and Biological Engineering. His research areas include nondestructive detection techniques for food quality, natural product chemistry, edible coatings, colorimetric sensors, and analytical chemistry. Dr. Tahir has published 61 papers and 30 book chapters, and he coedited the book "Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization"; and "Colorimetric Sensors: Techniques to Measure Food Safety and Quality", both published by Elsevier. Dr. Zou Xiaobo currently works at the School of Food and Biological Engineering, Jiangsu University, where he servers as a professor. Dr. Zou’s research interests are in the area of quality evaluation of food and agricultural products. He has 392 publications to his credit, most of which are in nondestructive detection on quality of food and agricultural products, colorimetric sensors, electrochemical sensors, imaging technology, 3D printing of foods, and intelligent food packaging. He has published 28 book chapters and edited 3 books. Dr. Muhammad Arslan has 60 publications to his credit, most of which are on nondestructive detection techniques for food quality, drying of fruits and vegetables, natural product chemistry, bioactive compounds extraction, authenticity detection of food, and sensors for food quality. He has published many book chapters. Dr. Shi Jiyong’s publications focus on rapid and nondestructive detection of agri-product food, infrared spectroscopy, hyperspectral imaging technology, sensors for detection of food quality, and intelligent food packaging

Section 1 1. Introduction on Sensors to Measure Food Safety and Quality 2. Fundamental of Colorimetric Sensors (definition, principles, and mechanism) 3. Recent Advances in Colorimetric Sensors: Design, Fabrication, and Characterization 4. Global Trends of Application of Colorimetric Sensors in Monitoring Food Freshness: A Scientometric Analysis 5. Sensing Materials: Natural Pigments and Synthetic Chemo-Responsive Dyes Section 2 6. Progress in Food Authentication by the Application of Colorimetric Sensor and Chemometrics 7. Colorimetric Sensors for Ensuring the Quality of Liquid and Semi-Liquid Foods 8. Colorimetric Sensors for Poultry and Red Meat quality control 9. Applications of Colorimetric Sensors in Cereal and Cereal-Based Foods Analysis 10. Colorimetric Sensors: Sensitivity and Detection Limit 11. The Potential Use of Colorimetric Labels for Measuring Seafood/ Aquatic Products in China -An Overview 12. The Potential Use of Colorimetric Labels for Measuring freshness of Seafood/ Aquatic Products in China -An Overview Section 3 13. Colorimetric Sensors Safety, Quality Controls, and Regulatory aspects 14. Challenges, Commercialization, and Future Industrial Application of Colorimetric Sensors/Colorimetric Labels