Miniaturised biosensors with high selectivity . This project aims to develop a technological platform for the fabrication of miniaturised and flexible sensors that enable the quantitative detection of important bioactive compounds such as fatty acids and biogenic amines. By utilising multi-enzymatic reactions in solid phase and engineering task-specific inks, chemiresistive sensors will be printed seamlessly as a whole. The sensors will respond to complex target biomolecules via a series of enzy ....Miniaturised biosensors with high selectivity . This project aims to develop a technological platform for the fabrication of miniaturised and flexible sensors that enable the quantitative detection of important bioactive compounds such as fatty acids and biogenic amines. By utilising multi-enzymatic reactions in solid phase and engineering task-specific inks, chemiresistive sensors will be printed seamlessly as a whole. The sensors will respond to complex target biomolecules via a series of enzymatic reactions through which the analyte will convert to much simpler, reactive and hence measurable molecules. This project will enable to design miniaturised sensors for point-of-care detection of biomolecules that cannot be yet evaluated by the end users.Read moreRead less
Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors w ....Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors will be used to devise a simple portable colorimetric test that can be performed in the vineyard or the winery. The ability to rapidly determine the level of grape contamination with phenolic glucosides would give Australian wine growers and wine makers a powerful tool to mitigate the effects of bushfires.Read moreRead less