sensQ

Who is the project aimed at?

Companies in the agri-food sector, particularly those involved in the production of fermented foods and beverages, as well as research centres and technology specialists interested in improving the efficiency, sustainability and quality of fermentation processes.

Project objective

To develop a technological solution based on optical sensing that enables real-time monitoring of the metabolic activity of microorganisms during fermentation, with the aim of improving quality control, ensuring process consistency and promoting the efficient reuse of the by-products generated.

Project description

An innovative tool that applies optical magnetometry technologies to measure the biochemical activity of microorganisms directly and in real time during fermentation processes.

Fermentation is essential for transforming foods and beverages, not only to improve their preservation but also to optimise their organoleptic quality and promote the circular economy, for example by capturing and reusing the CO₂ generated. Currently, quality control relies on laboratory methods with a minimum turnaround time of 24 hours. sensQ eliminates this delay through real-time, at-line or in-line monitoring, enabling immediate responses and optimal process adjustments.

With this system, the sector can ensure consistency across fermentation batches, improve process efficiency, reduce losses and maximise waste valorisation. This technology provides a valuable tool for more precise, sustainable and competitive production.

Funding: Rural Development Programme of Catalonia 2014–2022, Department of Climate Action, Food and Rural Agenda (Government of Catalonia).