Chemical Sensor Systems

Aim

The purpose of the course is to provide in-depth understanding of the function and design of modern measurement systems based on chemical sensors, including all aspects ranging from the sensor principle to the application.

After completing the course the students are expected to be able to:

• Demonstrate a good overview of chemical sensor systens and their application areas
• Account for different sensor principles and detection mechanisms involved in chemical sensor systems
• Understand and account for the different parts of a sensor system, their importance, and the importance of sample handling, signal processing, and data analysis for a well-functioning sensor system
• Implement evaluation systems and data processing in chemical sensor systems
• Analyze problems in measurement technology and identify and suggest different suitable sensor solutions
• Critically review literature in the field of chemica sensors and reflect upon shortcomings in contemporary sensor technologies and their applications

Content

The course starts with an overview and basic definitions in the scientific area of chemical sensors, including the operating principle of several commonly used chemical sensors. Measurement systems are studied in detail from sensor principle to application. The systems are chosen from the current research at the department and from industry and may e. g. be the "electronic nose" and the "electronic tongue" or biosensor systems based on surface plasmon resonance, QCM devices, blood monitoring devices for diabetes, or sensors based on ubiquitous devices like computer/mobile phone screens. As an introduction a short and brief overview of measurement technology, with emphasis on sensors for air quality monitoring and process control, is given. The measurement systems are then studied with respect to

• Design of measurement systems, read-out electronics, amplifiers
• Data acquisition and data presentation
• Smart sensor operation and multivariate analysis of sensor data
• Sample handling
• Smell and taste as scientific areas
• Applications