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Abstract Flow cell electrodes are typically composed of porous carbon materials, such as papers, felts, and cloths. However, their random architecture hinders the fundamental characterization of electrode structure‐performance relationships during in situ operation of porous electrochemical flow systems. This work describes a “print‐and‐plate” method that combines direct ink writing of micro‐periodic lattices with a two‐step metal plating process that converts them into highly conductive (sheet resistance 40 mΩ sq⁻¹) electrodes. Theiroperandoperformance is assessed in an anthraquinone disulfonic acid half‐cell using widefield electrochemical fluorescence microscopy, where output current and fluorescence intensity are in excellent agreement. The pressure drop associated with flow through three electrode designs is determined via simulations from which the most efficient design is identified and manufactured via print‐and‐plate. Confocal fluorescence microscopy is then used to create a 3D map of the state of charge (SOC) inside this print‐and‐plate electrode. The experimental state of the charge map is in good agreement with computational predictions. The rapid design, simulation, and fabrication of print‐and‐plate electrodes enable fundamental investigations of how architected porosity affects electrochemical performance under flow. 

Electrochemical sensors have become a pivotal tool in ensuring the safety and security of the global food supply chain, which is crucial for public health, economic stability, and environmental sustainability. Modern food systems, with their complex global distribution and varied processing methods, require advanced solutions for detecting contaminants and maintaining food quality. This review delves into recent advancements in electrochemical food sensor technology, highlighting their operating principles, types, cutting-edge materials, and methods enhancing their effectiveness. These sensors are adept at identifying a broad range of foodborne pathogens, chemical contaminants, and adulterants while monitoring food freshness and quality. Innovations include using nanomaterials and conductive polymers and shifting towards miniaturized, portable devices for on-site and real-time analysis. The review also addresses challenges such as sensitivity, selectivity, and matrix effects, pointing out emerging trends and future research avenues to overcome these hurdles. Regulatory and standardization issues relevant to adopting these technologies in food safety protocols are also considered. Highlighting the last three years, this review emphasizes the indispensable role of electrochemical sensors in boosting food safety and security and the need for ongoing innovation and cross-disciplinary cooperation to advance this area.