The SNIFFIRDRONE project, in which researchers from the Institute for Bioengineering of Catalonia (IBEC) participate, appears in the media with the main objective of developing a drone-based system that generates real-time pollution and odor maps, as well as instant reports and alarms.
Researchers from the Institute for Bioengineering of Catalonia, led by Santi Marco, appear in the media to validate, together with the Hospital Clínic of Barcelona, a new technology that analyses the breath of patients and diagnoses with a high degree of precision who suffer from pulmonary infections by P. aeruginosa.
Santiago Marco, group leader at the Institute for Bioengineering of Catalonia (IBEC), appears in the newspaper “El Español” exploring the scientific reasons why snow can smell.
IBEC researchers, together with clinicians from Sant Pau Hospital and Hospital Clinic in Barcelona, use “electronic noses” and machine learning to analyse the breath of patients, identifying with high accuracy those with lung infections of P. aeruginosa, a multidrug resistant pathogen. This method could represent a non-invasive and efficient tool to diagnose and monitor patients with a bacterial lung infection, offering a faster alternative to standard sputum cultures.
Researchers from the Institute for Bioengineering of Catalonia (IBEC) lead by Santiago Marco, appear in the media for the new method they have designed to sniff out the stench of sewage treatment plants.
Researchers from Spain have engineered a portable electronic nose (e-nose) that’s almost as sharp as a human nose at sniffing out wastewater treatment plants’ stink. Coupled with a drone, the lightweight e-nose can measure the concentration of different smells, predict odor intensity and produce a real-time odor map of the plant for management. The method developed was published November 16 in the journal iScience.
Researchers from IBEC, in collaboration with the University of Cordoba, recently published a study where they develop protocols that optimize the use of a technique capable of analysing, at the molecular level, substances present in the aroma of food, managing to differentiate samples of ham from Iberian pigs fed with acorn or feed. This new approach, which uses artificial intelligence to analyse the data, will simplify the analysis of aromas, and can be very useful to determine the traceability and quality of food, and fight against fraud.