BIO 5000 is a fully automated, connected and high-precision analytical device that enables the autonomous determination of key parameters in food products
This week, we introduced BIO 5000, BIOLAN’s new generation of biosensors designed to automate and simplify food quality control processes. This new technology was unveiled simultaneously at the international INFOFISH World Tuna Trade Conference & Exhibition in Bangkok, before leading companies from the global fisheries industry, and at Chulalongkorn University, thanks to an invitation from the Spanish-Thai Chamber of Commerce.
BIO 5000 represents a new generation of biosensors, a technology capable of determining the concentration of key parameters in food products in a fully autonomous manner, saving time and simplifying control operations within production processes. The system has been launched for histamine quantification, one of the main quality indicators in seafood products. However, the device is designed to measure multiple parameters related to food safety and food quality.
BIO 5000 is the result of the application of an enzymatic biosensor technology developed entirely by BIOLAN, which has enabled us to establish ourselves as leaders in the international market. In addition, the device’s key innovations include operational autonomy, allowing up to 19 analyses to be performed without user intervention, thereby saving time in each process and increasing efficiency in laboratories and quality control operations. The system features a robust design and offers advanced, user-friendly operation through a dedicated app connected to BIOLAN’s digital platform.
This new device is part of BIOLAN’s strategy to provide the market with innovative solutions that facilitate real-time monitoring and decision-making, strengthen traceability throughout the entire value chain, and contribute to safer, more efficient, and more sustainable food production. With this launch, BIOLAN further strengthens its portfolio of advanced and intelligent analytical technologies, always with the goal of meeting the real operational and competitive needs of the food industry.
