Handheld devices which can accurately detect and quantify the levels of garlic, ginger and turmeric in foodstuffs form the basis of a new licensing deal between Oxford University Innovation (OUI), the research commercialisation arm of Oxford University, and electrochemical sensor manufacturer Zimmer and Peacock (ZP).
The sensors were developed by Professor Richard Compton and his team at the Compton Group in the University's Department of Chemistry, which also developed calibration free pH measurement. The palm-sized device utilises electrochemical sensing to analyse a liquid sample and delivers results to a smartphone or other display in less than a minute.
The Compton Group and ZP deal builds on a pre-existing relationship following the prior licensing of ChilliPot, a sensor which provides an accurate measurement of a chilli’s spiciness.
Professor Compton commented: 'I am delighted to see our sensors being developed by the capable and experienced team at Z&P. They understand the science, the market, and have an impressively dynamic and proactive approach.'
Andrew Bowen, Senior Licensing and Ventures Manager at Oxford University Innovation, added: 'We think ZP is the perfect partner for developing these latest electrochemical sensors to emerge from Professor Compton’s work. They bring a wealth of technical and commercial experience, have a prior relationship with the Compton Group, and have already set up a dedicated team to bring these products to market, working with customers to ensure the sensors can meet their individual needs.'
Dr Martin Peacock, CEO at Zimmer and Peacock, said: 'It’s great to be able to take the latest developments from Richard’s lab and use our skills to develop and market them to the customers. Our products must be easy to use and these electrochemical sensors lend themselves well to compact electronics integrated through to simple smartphone apps. We’re always keen to learn about the sensing issue that Richard and his group decide to tackle next.'