Themen der Lehrveranstaltung
1. Basic concepts of chemistry and physics (electronics)
Review of general chemistry: atoms, molecules, chemical bonds, reactions, and solutions.
Principles of physics applied to sensors: electricity, magnetism, conduction, semiconductors.
Fundamentals of electronics: resistance, capacitance, inductance, basic circuits, and electrical signals.
2. Fundamentals of sensors and measurement techniques
Definition of sensors and actuators, characteristic parameters (sensitivity, selectivity, dynamic range, response time).
Classification of sensors based on their operating principle.
Measurement techniques: signal acquisition, conditioning, and transmission.
Concepts of calibration, accuracy, precision, and measurement uncertainty.
3. Overview and operating principles of chemical, optical, physical, and biosensors
Chemical sensors: electrochemical, gas, ion, spectroscopic.
Optical sensors: absorption, fluorescence, NIR and Raman spectroscopy, optical fibers.
Physical sensors: temperature, pressure, humidity, motion, images (vision systems).
Biosensors: biological components (enzymes, antibodies, DNA), transducers, and biomedical and agri-food applications.
4. Applications of sensor systems in food science and agriculture
Monitoring food quality and safety (freshness, contaminants, shelf life).
Sensors for controlling processing and preservation processes.
Integration with IoT systems and sensor networks for real-time monitoring.
5. Basics of sensor data analysis
Introduction to data acquisition and pre-processing.
Basic concepts of multivariate analysis (PCA, regression) and machine learning for sensor data.
Data visualization and interpretation for decision support.
6. Perspectives on innovative technologies
Emerging developments in materials and nanotechnologies for sensors.
Edible electronics
Propädeutische Lehrveranstaltungen
None
Unterrichtsform
Class hours are divided into:
- Presentations and theoretical lessons in the classroom,
- Exercises and laboratory sessions.
The material (notes, presentations, videos, reading and learning material, etc.) for lessons, exercises, and laboratories will be provided by the instructor and will be available before the lesson.