food

Read Gerry Downey's post about existing research on NIR detection of minced beef adulteration and how NIR might have a role in the future.

Spanish analytical chemists have shown that NIR spectroscopy can help distinguish between wines made in different zones of a single wine-producing region.

A collaboration between Danish universities and technology companies, namely Aarhus University iNANO/chemistry, Copenhagen University, DTU Photonic, Foss Analytical and NKT Photonics A/S, is working on a project to look at how a new, much brighter form of infrared light can be used for routine analysis in food and feed production.

Headwall Photonics is collaborating with QualySense over a grain, seed and bean sorting system using Headwall’s Hyperspec Extended VNIR sensors, which operate in the spectral range of 550–1650 nm.