SERAFINA – Surface-enhanced Raman spectroscopy for detection and quantification of Acrylamide in Food

Acronym: SERAFINA

Category: National Projects

Funding: Research & Innovation Foundation

Program: CO-DEVELOP

Other Partners: University of Cyprus

SERAFINA aims to reduce the time and cost of the detection and quantification of acrylamide in food by designing and developing a portable tool based on Surface enhanced Raman Spectroscopy (SERS).

The main objectives of the project are to design, develop and validate a fast and cost-effective method that will replace the existing solutions and will help promote food safety and quality in an efficient manner:

1.            To develop an automated system for quick and precise acrylamide detection in processed and fried foods using microfluidics and SERS.

2.            To employ certified analytical methods to ensure accuracy in quantifying acrylamide.

3.            To thoroughly validate the system with spiked and real samples.

4.            To assess system selectivity with molecules akin to acrylamide.

5.            To create a portable field prototype for on-site acrylamide detection.