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Max-Eyth-Allee 100

14469 Potsdam


Tel. +49 (0)331 5699-0


Coordinating institute

Quality through sensor application

"FreshScanner" for the determination of meat freshness

Sensors are increasingly used cost efficiently, quickly and non-destructively to determine the physiological status and quality of perishable products as well as to evaluate technical procedures on the basis of physical measurements. Integrated into the food supply chain, these innovative process engineering solutions can be optimally used for quality analysis.

Moreover, they can be combined by "sensor fusion", improving the level of automation and traceability.


Current research

  • Optical sensors for rapid and non-destructive quality determination along the supply chain
  • Acoustic resonance analysis for product evaluation
  • Implantable impact sensor for detecting and reducing mechanical loads
  • Fresh logger for predicting remaining shelf life
  • Thermography for the design of refrigeration displays at the point of sale
  • Microwave sensor for in-line measurement of produce moisture during grain drying



Implantable impact sensor in an apple

Program events

26. Mai 2011

Kaltes Plasma soll die mikrobiologische Sicherheit von Obst und Gemüse erhöhen

Improved harvesting technology for cucumbers

13 July 2012: ELER-Project of the month  In a joint project together with producers and...

ATB at the International Green Week Berlin

18 - 27 January 2013: At the International Green Week Berlin, ATB contributes with latest...

Program news

Double success: Two awards at two separate conferences in one week

June 19, 2019: Within a week, ATB's doctoral researcher Nandita Keshri was awarded twice for her...

EU-Projekt SHEALTHY gestartet

13. Juni 2019: Obst und Gemüse sollen künftig noch sicherer werden. Das ist das Ziel des...


Präzise und schnell: Neuer Sensor für das Monitoring der Atmungsrate in der Obst- und Gemüselagerung

13. März 2019: Das von WissenschaftlerInnen am Leibniz-Institut für Agrartechnik und Bioökonomie...

Einfach (und) wirksam: Heißwasserbehandlung bei Fresh-Cut-Äpfeln

5. Feb. 2019: Mit Hilfe einer Heißwasserbehandlung bei 55°C für eine Dauer von 30 bis 60 Sekunden...

Leibniz-Institut für Agrartechnik und Bioökonomie e.V. · Max-Eyth-Allee 100 · 14469 Potsdam · Germany · Tel. +49 (0)331 5699 0 · E-mail