Team:UC Davis

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The project consisted of four components: Protein Engineering, Electrochemistry, Development of a user friendly potentiostat and signal processing. We were able to provide proof of concept for each component  of our device. With each component combined,  we had a fully functional electrochemical biosensor that could distinguish rancid olive oil from fresh. <br><br>
The project consisted of four components: Protein Engineering, Electrochemistry, Development of a user friendly potentiostat and signal processing. We were able to provide proof of concept for each component  of our device. With each component combined,  we had a fully functional electrochemical biosensor that could distinguish rancid olive oil from fresh. <br><br>
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<a href="https://static.igem.org/mediawiki/2014/a/a9/Gold_Medal_Criteria_Paper-final_ver.pdf" class="brightlink">Read full version of our practice and policy report</a><br>
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<a href="https://static.igem.org/mediawiki/2014/0/07/UC_Davis_iGEM_2014_Practical_Implications_for_the_Development_and_Deployment_of_Engineered_Biosensors_in_Olive_Oil_Production.pdf" class="brightlink">Read full version of our practice and policy report</a><br>
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          <a href="https://2014.igem.org/Team:UC_Davis/Project_Overview">
 
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          <a href="https://2014.igem.org/Team:UC_Davis/Project_Overview"><h3>Project</h3></a>
 
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          <p>Learn about how we connected engineered enzyme specificity to electrochemistry to build a biosensor capable of characterizing rancidity in Olive Oil.
 
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          <a href="https://2014.igem.org/Team:UC_Davis/Signal_Oil">
 
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          <h3>Results</h3>
 
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          <p>We accomplished our goal of distinguishing rancid from non-rancid oils. Take a look at our final results here!
 
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          <a href="https://2014.igem.org/Team:UC_Davis/Criteria">
 
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          <h3>Criteria</h3>
 
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          <p>Take a look at how we met the gold medal criteria for this year's iGEM.
 
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          <a href="https://2014.igem.org/Team:UC_Davis/Bios">
 
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          <h3>Acknowledgements</h3>
 
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          <p>Meet the team that made it happen! Take a look at our sponsors and advisors. 
 
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Latest revision as of 05:45, 24 November 2014

UC Davis iGEM 2014

Project Overview

OliView: An Enzyme Based Electrochemical Biosensor Developed for Olive Oil Quality Control

In a report conducted by the UC Davis Olive Oil Center, it was found that more than 65% of the extra virgin olive oil on shelves around the US is defective due to poor handling or deliberate adulteration with extraneous, non-beneficial oils. The most prevalent and identifying defect in olive oil is rancidity, indicating the absence of expected health benefits such as antioxidants and polyunsaturated fats. This summer, we engineered a biosensor capable of quickly and cheaply evaluating rancidity defects in the chemical profile of olive oil, providing both consumers and retailers with a means of ensuring product quality.

The project consisted of four components: Protein Engineering, Electrochemistry, Development of a user friendly potentiostat and signal processing. We were able to provide proof of concept for each component of our device. With each component combined, we had a fully functional electrochemical biosensor that could distinguish rancid olive oil from fresh.

Read full version of our practice and policy report

Retrieved from "http://2014.igem.org/Team:UC_Davis"