Spectroscopy: Transforming Food Analysis-Online Webinar

Description

Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one side, and the development of new and rapid quality assessment techniques on the other side. Introducing; Spectroscopy as a Rapid QA/QC tool:

What’s in it for me?

Spectroscopy is a valuable tool in food quality control, allowing the rapid on-the-spot analysis of chemical composition, and the detection of adulterated/counterfeit materials. Equally well-suited for on-the-spot measurements (e.g. raw materials and final products) and processes, modern near-infrared (NIR) spectroscopy devices are revolutionizing the food industry.

On one hand, they provide non-destructive, onsite analysis of food and beverage constituents ranging from grains to oilseeds to final products, monitoring e.g. sugar, fat, protein, and water content. The same devices can be trained to distinguish, e.g. previously frozen from fresh meat, and genuine from counterfeit food oils. 

No bigger than a flashlight and completely portable, this technology goes beyond quality control enabling rapid quantitative analysis and detecting contamination and deviations in real time. This is the future of food testing!

Please join us for this online webinar as Tony Shaw from the National Research Council explains the techniques and science of these valuable tools and how the NRC can identify and support your adoption of the device that is right for you.