Oxford University licenses out chilli tester to Singapore-based Bio-X.

Isis Innovation, the tech transfer unit of Oxford University, has licensed out a chilli sensor to chemical sensor firm Bio-X.

The Singapore-based firm intends to use the technology to bring a standardisation for heat to the food industry. Once mass produced, the chilli sensor could see the current chilli symbol denoting spiciness replaced by the more accurate Scoville scale (a scale of 0 to 2m with jalapeños ranging between 3,5000 – 8,000).

The team behind the sensor, led by Professor…

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