"The demand for providing safe and quality food from the farm to the plate had led to the development of sensor technologies for quality control and real-time end-to-end monitoring of food along the supply chain. These advanced sensors serve as the first line of defense against food-borne outbreaks, economically motivated adulteration, and food contamination preventing illness, deaths, huge economic losses and promotes global health and well-being. The key goal is to ensure that the food reaching the fork meets the highest safety standards by promoting tamper-free sustainable practices along the food supply chain. Real-time food monitoring also prevents unnecessary wastage due to spoilage or good food being thrown out due to misconception of the labeled expiration date. In this dissertation, a number of RF passive wireless sensing approaches are presented that allows simultaneous tracking and quality monitoring of packaged food products as it moves along the supply chain. The end goal is to develop a low cost, long range, battery-free, and real time sensor tag which can detect multiple parameters of the packaged food simultaneously and at the same time provide the identification information. In order to realize a multi-functional sensor tag, a number of sensing approaches are developed targeting four different types of food related quality control challenges; Adulteration, Contamination, Wastage, and Spoilage. To identify and eliminate food adulteration, magnetoelastic based dielectric and viscosity sensors are developed. These hybrid sensors are shorter range sensors and a number of liquid food items such as milk and oil are characterized. A sensing approach that utilizes 3D printed RF sensors coupled to a microfludic channel for liquid profling by monitoring the dielectric constant is developed for food quality detection. Next, to prevent contamination, capacitance based short range inductor-capacitor (LC) tanks are developed. An interdisciplinary approach which is a confluence of carbohydrate coated nano particles capturing bacteria in liquid food with RF detection is developed. A common method to prevent wastage or spoilage is to detect and profile aroma emitted from food. Adsorption, absorption, and capillary condensation based short range as well as long range sensors that monitor the dielectric constant or the conductivity of the target food are developed. First, a short range capillary condensation based sensor is demonstrated for volatile profiling using a porous substrate and an LC tank. This is followed by demonstrating sensitivity and specificity of different thin-film coated short range sensors that detect vapors that are directly related to the spoilage index of the food. Finally, a long range passive sensor integrated with ID is demonstrated for detecting Ammonia in packaged food. The developed sensor is compatible with existing RFID infrastructure and is capable of digitizing the sensor information along with the identification information for transmission. Overall, the work demonstrates that a passive multi-modal sensor provides additional information about products moving across the supply chain transforming the tracebility-centric supply chain into a value-centric one with increased visibility and empowers the different stake holders with the quality information as the product moves along the supply chain."--Pages ii-iii.
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