Current methods for detecting toxicity in food are labor intensive, time-consuming and require access to sophisticated laboratory equipment. To overcome these limitations we propose to develop a novel, microfluidics yeast-based sensor system for detection of Toxic Industrial Chemicals (TICs) in food. Robust yeast cell wires and membrane patches will be assembled on-demand and in-situ from suspensions of genetically modified yeast cells and functionalized colloidal micro- and nano-particles using dielectrophoretic forces. Presence of TICs will be detected by monitoring the impedance changes of the cell wires and patches. During Phase I, proof-of-concept will be demonstrated for detection of TICs in flour, ground beef and milk samples spiked with arsenic, methamidophos and cyanide. A conceptual design for the Phase II end-product will be developed. During Phase II, the sensor technology will be demonstrated for multiple TICs of interest. The device functionality will be demonstrated for reliable operation through the range of environmental conditions (temperature, relative humidity, etc.) We have assembled an interdisciplinary team of engineers and scientists from CFDRC, UAHuntsville and NC State University with experience in microfluidics, colloid and nanoscale engineering, fungal and plant molecular biology and functional genomics, and sensor fabrication to successfully develop the proposed device.
Keywords: Yeast, Impedance, Biosensor, Colloids, Food, Toxicity, Dielectrophoresis
