-
Dr Sara Chumillas Lidón (Chemometric Brain S.L)
Around the world, mounting pressure on food systems because of increasing food fraud, new consumer demands, and geopolitical crisis, has highlighted the need for transparency and traceability in the industry. In the age of digital technologies, the food industry has been using NIR (Near Infrared) technology due to its many advantages over traditional food analysis methods: cheaper, faster,...
Go to contribution page -
José Blasco (Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias (IVIA))
Hyperspectral imaging is commonly used to estimate the quality of fruits and vegetables. Reflectance and transmittance are specific to each biological tissue, and their values are linked to its chemical composition and physical characteristics. However, these properties are influenced by other extrinsic factors, such as the instrumentation or the light source, which can reduce their...
Go to contribution page -
Dr Sebahattin Serhat Turgut
To assure the quality and economy of black tea, its quality attributes are frequently checked before it is bought, blended, and marketed. Although some of these quality attributes may be measured analytically, others must be evaluated as sensory scores as a result of cupping tests undertaken by tea professionals. However, most of these assessments (particularly sensory ones) need experience...
Go to contribution page -
Ms Jana van Rooyen
Dry thermal treatment to modify wheat starch has been increasingly investigated. Structural changes of starch in heat treated wheat affects the molecular order, pasting properties, and retrogradation (Van Rooyen et al., 2022). Analysis of variance simultaneous component analysis (ASCA) partitions variation and interprets these partitions with SCA (Smilde et al., 2005). ASCA was used to...
Go to contribution page -
Mrs Carmen Mendez Sanchez (Universitat Rovira i Virgili)
Analytical chemistry is moving towards simpler, and less time-consuming methods. Progress in miniaturization of vibrational spectroscopy components (micro-electro-mechanical systems (MEMS), solid-state lasers, optical components, wavelength selectors, and detectors) has allowed the development of portable or hand-held systems. These devices are simple to use, require minimal or no sample...
Go to contribution page -
Víctor Manuel Fernández Cabanás (ETSIA. Universidad de Sevilla)
The Huétor-Tájar asparagus is regulated by a Specific Quality Denomination and by a Protected Geographical Indication within the European Union. In order to develop a qualitative model that allows discriminating this product from the commercial hybrids of green asparagus produced worldwide, NIRS spectra were collected from samples of freeze-dried shoots of 85 genotypes from Huétor-Tájar and...
Go to contribution page -
Fatih Kahrıman (Çanakkale Onsekiz Mart University)
Near Infrared Reflectance (NIR) spectroscopy is a user-friendly tool for analysing agricultural products. This tool currently uses a wide variety of purposes including single seed analysis. This tool is currently used to serve a wide variety of purposes, including single seed analysis. Single seed analysis is an important issue especially for plant breeders. Oil content determination is one of...
Go to contribution page -
Christian Huck (University of Innsbruck)
The ability of straightforward on-site usage, non-destructive analysis of samples featuring wide variety in chemical composition and physical form, while remaining sensitive to the chemical fingerprint is the hallmark of NIR spectroscopy (Bec and Huck, 2020). High performance, sensitivity, reproducibility with low methodological development costs, accompanied by the capacity to perform...
Go to contribution page -
Stefka Atanassova (Trakia University, Trakia University, Stara Zagora, Bulgaria )
Dairy products are worldwide spread and have great commercial importance within the food industry. Rapid and reliable analysis of these products would be highly desirable both for the manufacturers and consumers. Near-infrared spectroscopy has been used as a method to predict the quality of different foods due to the speed of analysis and minimal sample preparation.
Go to contribution page
The results of several... -
Tassos Koidis (Queen's University Belfast)
Adulteration in meat products is always one of the significant frauds, with intentional or economically reasons driving its occurrence. Due to the nature of the ground beef and the adulterants involved this is not easily detectable, and it is also unsafe for the downstream supplier or the end consumer. The current DNA based detection method can achieve high precision but is costly, cumbersome,...
Go to contribution page -
Ms Clara Barnés-Calle (IRTA)
Hydroperoxides are primary lipid oxidation products that can provide an early and accurate indication of the oxidative status of food products before sensory characteristics are affected. However, its analytical determination is challenging (Bou et al., 2008). The aim of this study was to evaluate the ability of near infrared spectrometry (NIRS) to determine the total hydroperoxide content in...
Go to contribution page -
Mr Kujtim Uka (Kosovo Food and Veterinary Agency, Kosovo Food and Veterinary Laboratory)
Smoking is one of the oldest methods of fish preservation, combining the effects of salting, drying, heating, and smoking. Smoke is a good preservative since it contains bactericidal and antioxidant properties. Depending on the smoking method, the amount of carcinogenic compounds in smoke varies. PAHs often function as a carcinogenic group found in smoked products and always be identified for...
Go to contribution page -
Luca Fiorani
The increasing globalization of world trade, without mutual recognition of international standards, urgently requires new technologies for reliable assessment of food integrity. The DIM Laboratory of FSN Department – ENEA applies spectroscopic techniques to fraud detection in fruit juice, oil, oregano, milk, pollens, rice, saffron, and sea food. Although a wide range of cutting-edge methods...
Go to contribution page -
Dr Lorenzo Strani (University of Modena and Reggio Emilia)
Nowadays, companies are increasingly required to improve the control of industrial processes, in order to ensure a product of high and uniform quality and to reduce wastes for more environmentally friendly products. To this aim, thanks to the modern technological progresses, companies can install an increasing number of different type of sensors along the industrial plant. The huge amount of...
Go to contribution page -
Maria Tarapoulouzi (University of Cyprus)
Halloumi cheese belongs to the category of white brined cheese, and it is originated from Cyprus. The traditional cheese of Cyprus has become known throughout Europe and internationally with a significant economic interest, without obtaining any PDO or PGI status yet. To enhance the protection of authentic and high-quality Halloumi cheese is crucial.
Go to contribution page
Therefore, the development of a method,... -
Madalina Belous (Spiru Haret Veterinary University)
Plants are a very important source of bioactive compounds with applications in various domains, from health and wellness, cosmetics and pharmaceutics, to food packaging and agriculture. The large variety and complex composition of bioactive principles derived from plants offer important advantages compared with their synthetic counterparts (Stoleru and Brebu, 2021). However, they also have...
Go to contribution page -
Dr Tiziana Maria Piera Cattaneo (CREA IT)
Municipal solid waste can be adequately treated producing sewage sludge (SS), rich in organic and inorganic plant nutrients, and exerting beneficial effects on soil properties (Donatello and Cheeseman, 2013). Soil samples were collected at the Penati Farm (Basiglio, Italy). After drying, sifting, and mixing with three different SSs (R10 sludge; carbonate of defecation; defecation plaster),...
Go to contribution page -
Mr benoit jaillais (INRAE ONIRIS StatSC)
Plant phenotyping corresponds to the identification of effects resulting from interactions between genotype and environmental conditions. Among fast and non-destructive technologies, multispectral imaging, combining image and spectrum, increases the understanding of biology by allowing the measurement and quantification of a large amount of phenotypic information in a single analysis.
Go to contribution page
A... -
Prof. Iztok Prislan (Biotechnical Faculty, University of Ljubljana)
Production of a high quality gluten free bread is a big challenge due to the absence of gluten, which confers unique viscoelastic properties to dough (Houben et al., 2012). To overcome this challenge, different approaches are used in preparing gluten-free products, such as the use of different gluten-free flours (rice, maize), starches (corn, potato, cassava) and ingredients such as...
Go to contribution page -
ELENA FULLADOSA (IRTA)
A system able to evaluate the texture of dry-cured ham inline at the industry would be very useful to ensure and certificate the final quality of the product. Near infrared spectrometry (NIRS) have shown potential for the prediction of texture and pastiness defect (García-Rey et al., 2005) which are known to be related to the proteolysis index of the sample. Salt and water contents are also...
Go to contribution page -
Dr Irina Torres Rodríguez (ETSIAM, University of Cordoba)
Iberian pork meat, which is considered a seasonal product, has exceptional organoleptic, sensory and nutritional characteristics, making it a gourmet product. The high prices and consumers’ demand are the main incentive for the Iberian pork products being exposed to frauds and mislabelling. This problematic raises the need to search analytical alternatives that enable to guarantee the...
Go to contribution page -
Mr Sergio Forcada
A non-destructive methodology based on portable Near Infrared Reflectance Spectroscopy (NIRS) has been evaluated for pre-harvest and on-site quantify moisture, fructose and soluble sugars in bean pods, with the objective of helping agro-food producers to evaluate the optimal harvest strategy to obtain the best quality product. 144 green pod samples were scanned on intact mode using a Handheld...
Go to contribution page -
Dr Marina De Gea Neves
During the process of staling (aging) bread not only loses its texture, flavor, and freshness but also increases its hardness (Fadda et al., 2014). As a result of these palatable changes, consumer disapproval of bread grows quickly. It is known, that one of the critical factors in the staling process is the retrogradation (recrystallization) of amylopectin in starch. The decrease of water...
Go to contribution page -
Nežka Sajinčič (InnoRenew CoE)
Non-destructive spectroscopic sensors (NDSS) are an innovative and highly useful group of tools that have a potential to considerably improve the food industry. Research and development are reaching the point where these laboratory-bound technologies can be implemented directly in the field, allowing the industry to apply them and put them into practice. However, widespread adoption of new...
Go to contribution page -
Mar Giró-Candanedo (IRTA)
Development of tools to control and prevent fraudulent practices and unfair competition by false labelling in the fish sector is a significant issue. In this sense, near-infrared spectroscopy (NIRS) has demonstrated its potential to identify changes associated with freezing-thawing practices.The aim of this study was to determine the ability of low-cost portable NIR devices to discriminate...
Go to contribution page -
Stella Ordoudi (Aristotle University of Thessaloniki)
Literature survey indicates a plethora of published research efforts over the decades to address VOO adulteration, an ever existing problem in the market (Casadei et al., 2021). Since early 90’s when FTIR spectroscopy was first applied to this field, its proof-of-concept was explored in many studies on substitution of VOO by cheap seed oils (e.g. sunflower, corn, soybean and canola oil) or nut...
Go to contribution page -
Dr Szilveszter Gergely (Budapest University of Technology and Economics)
The pandemic has boosted demand for durable foods such as dried egg-pasta. Due to the increased production capacity, continuous QA/QC is an important task, in which near-infrared (NIR) spectroscopy, as a rapid test methods, plays an important role. Because the shape of dried egg-pasta (e.g., penne, farfalle, fusilli, etc.) has a significant influence on egg content calibrations developed for...
Go to contribution page -
Dr Georgi Gergov (Bulgarian Academy of Sciences, Institute of Chemical Engineering)
Biscuit dough mixing is a critical stage in the breadmaking process that affects biscuit quality. The mixing step must ensure a uniform distribution of ingredients (water, sucrose, fat, and flour). Developing a monitoring sensor for the biscuit dough mixing process is crucial for effective quality control. Most online systems are based on the indirect survey of biscuit dough rheological...
Go to contribution page -
Prof. Jasenka Gajdoš Kljusurić (University of Zagreb, Faculty of Food Technology and Biotechnology)
The chemical composition of wine is highly influenced by the terroir, the viticultural area where vine interacts with the agronomic practices and environment (cultivar, geographic position, soil, climate conditions of a vineyard, along with the vineyard management). In accordance with EU Regulation (1308/2013) three viticultural areas in Dalmatia (Northern Dalmatia (ND), Dalmatian Hinterland...
Go to contribution page -
Tiziana M.P. Cattaneo (CREA)
Sewage sludge (SS) from municipal solid waste is rich in organic and inorganic plant nutrients. When adequately treated, SS can be used as fertilizers with beneficial effects on soil properties (Donatello and Cheeseman, 2013). The impact of this kind of innovative fertilizers was evaluated on rice plants (Oryza sativa L. var. Sirio CL) and compared to standard soil nutrition. A pot experiment...
Go to contribution page -
Dr Justyna Grabska (University of Innsbruck)
NIR Spectra Simulation in Aid of Food Analytical Framework. Understanding of Matrix Effects and Improved Detection of Adulterants
Justyna Grabska1*, Krzysztof B. Bec1, Christian W. Huck1
1 University of Innsbruck, Institute of Analytical Chemistry and Radiochemistry, Innrain 80-82, 6020 Innsbruck, Austria
*Corresponding author: [email protected]
Multi-variate analysis...
Go to contribution page -
Dr Jose Luis Aleixandre-Tudo (Universitat Politecnica de Valencia ), Mrs Michelle Niemann (Stellenbosch University), Mrs Isable dos Santos (Stellenbosch University), Dr Gurthwin Bosman (Stellenbosch University), Prof. Wessel du Toit (Stellenbosch University)
Phenolic compounds contribute to some of the most important red and white wine quality attributes. These compounds are mainly involved in the colour and mouthfeel properties of wines. In red wines, phenolic compounds are extracted during maceration as the goal is to optimise the phenolic extraction and ensure optimal colour and mouthfeel properties. In white wines, the objective is to minimize...
Go to contribution page -
María del Mar Garrido Cuevas (Universidad de Cordoba)
Despite the huge amount of efforts invested in research into physic-chemical and sensory methods for determining the quality, purity and authenticity of virgin olive oils (VOOs), the adulteration of VOO with low-quality oil remains a major international problem. One of the main reasons for the recurrent frauds episodes is that the volume of VOOs officially inspected is low, due to reduced...
Go to contribution page -
Ms Candela Melendreras (Department of Physical and Analytical Chemistry, University of Oviedo, Spain.)
Breast milk is the first source of human nutrition. It contains a lot of bioactive components and nutrients for infants’ growth. It is extremely important for immune systems, affecting a child’s health for life. It is well established that the ideal nutrition is a mother’s own milk, however, sometimes it is not possible. These reasons justify that milk banks as a specialized service integrated...
Go to contribution page -
Claudia Beleites (Julius Kühn-Institute & Chemometrix GmbH)
Project In4Food studies plant production in highly controlled environments, and NIR spectroscopic methods are developed for future quality control and monitoring as well as optimization purposes.
Go to contribution page
Small NIR sensors have become increasingly available. Also, readily available single-board computers such as the Arduinos, Raspberry Pis or similar that can be connected to normal PC hard- and... -
José Antonio Entrenas de León (University of Córdoba)
Due to the complexity involved in obtaining robust NIR agri-food applications, it is crucial to reinforce the links between the academia and instruments and software developers., in order to exchange knowledge and practice about the opportunities offered by the different instruments and accessories available in the market for each food and feed application as well as optimize sample analysis...
Go to contribution page -
Miguel Vega-Castellote (Universidad de Córdoba)
The acquisition of high quality spectra and the optimization of the spectra taking process are crucial for the success of the non-destructive quality characterization of horticultural products by near infrared spectroscopy (NIRS), during their growing period in the field and in the industrial processing lines. The aim of this research was to assess various alternatives related to the mode of...
Go to contribution page -
Dr Cristina Zomeño (IRTA-Food Quality and Technology Program)
Pork belly firmness is an important quality trait because it determines the processing aptitude and consumer acceptability. Firmness is partially modified by the ratio of unsaturated to saturated fatty acids (FA), where a higher ratio produces softer bellies and is less favourable. A common method to assess this ratio is the iodine value (IV). The objectives of this study were to assess the...
Go to contribution page -
Ms Ece Goktayoglu (Middle East Technical University)
Sucrose production consists of many different unit operations and one of the most critical unit operation in the sucrose production is crystallization; which is a separation of sugar molecules from beet syrup. Sucrose crystallization is performed mostly by evaporation under vacuum in refined sugar industry. This operation is a considerably time-consuming step-in sucrose production, which...
Go to contribution page -
Nur Cebi (Yıldız Technical University)
Yogurt is one of the most nutritious and healthy fermented milk products widely consumed in Turkey. In our country, the addition of flour and starch is not allowed, according to the Turkish Food Codex Legislation. However, it is known that flour and starch may be added to the yogurt to obtain desirable texture and stability properties. This research study is built for the detection and...
Go to contribution page -
Ms Tiril Aurora Lintvedt (Norwegian Institute for Food, Fisheries and Aquaculture Research (NOFIMA))
In the food industry, smart in-line sensor systems are under constant development, aiming to effectively handle massive streams of food raw materials and products. Raman spectroscopy is gaining increasing interest for its chemical specificity. Recent feasibility studies show how the technique can be used to quantify fatty acids in muscle foods, water holding capacity in pork meat and mineral...
Go to contribution page -
Alejandra Arroyo Cerezo (Universidad de Granada)
The animal origin from which some types of foodstuffs are produced is a determining factor leading to a higher or lower quality of the product. As a consequence, these foods can be subject to fraud and require adequate authentication. In this sense, dairy products such as cheese are susceptible to fraud. The main ingredient is milk, which can be obtained from cows, goats, sheep or buffalo,...
Go to contribution page -
Dr Xueping Yang (Ph.D.), Dr Giorgia Stocco (Dipartimento di Scienze Medico Veterinarie, University of Parma)
Calcium (Ca) and phosphorus (P) are two important minerals in milk, playing an essential role in human nutrition (Manuelian et al., 2018). Concentration of Ca and P in milk is then extremely important in the coagulation process, as they bond together to the casein micelles, influencing curd structure and stability and eventually to the quality of cheeses (Malacarne et al., 2014). Milk is...
Go to contribution page -
Mr Dilip Sing (Department of Instrumentation and Electronics Engineering, Jadavpur University)
Andrographis paniculata (Kalmegh), is a popular medicinal plant in India, which is expansively used in Ayurveda, Unani and Siddha medicines as home remedy for various diseases like upper respiratory infections, fever, sore throat, hepatitis and other chronic and infectious diseases(Jayakumar et al., 2013) . The main active constituent is andrographolides and its quantitative determination is...
Go to contribution page -
José Antonio Entrenas de León (University of Córdoba)
The authors’ group, in close cooperation with the rendering industry, has scientifically demonstrated the feasibility of NIRS technology for the determination of chemical and nutritional parameters of Processed Animal Proteins (PAPs) meals, using instruments with very different hardware and software, installed either at line or on-site. However, based on our experience, the availability of...
Go to contribution page -
Evgeni Eltzov (Agricultural Research Organization -Volcani Institute)
Worldwide, postharvest losses have been estimated to be 40%-50% of the harvested crop, mostly due to rots caused by microorganisms (Okawa, 2015). Plants emit various volatile organic compounds (VOCs) into their surrounding environment, and the VOC profiles of healthy crops are altered upon infection. Therefore, monitoring these changes will allow the identification of infected crops at an...
Go to contribution page -
Irina Torres Rodríguez (ETSIAM, University of Córdoba)
The use of Hyperspectral Imaging (HSI) for the determination of quality in oranges has been previously assessed in different research works. However, since this technology provides both spectral and spatial information, it is essential the reduction of data for the implementation of this technology at industrial level. Nevertheless, an excessive reduction can cause a loss of important data,...
Go to contribution page -
Krzysztof Bec (University of Innsbruck)
Handheld NIR spectrometers are becoming essential in food analytical framework (Bec, Grabska and Huck, 2020). However, sensor miniaturization requires implementing a number of distinct engineering solutions, and these sensors differ by the key elements used for their construction, performance and applicability. Recent advancements have brought feasibility of theoretical in silico simulation of...
Go to contribution page -
Mr Sebastian Orth (Stellenbosch University)
During every growing season, pre-harvest germination of malting barley (Hordeum vulgare L.), leads to major economic losses globally. Culminating toward a breaking point, where a new, unbiased and rapid detection method, capable of early stage germination is required to fill a gap in industry. Indeed, malting barley is cultivated for the purpose of controlled malting, where barley grain...
Go to contribution page -
María del Mar Garrido Cuevas (Universidad de Cordoba)
Trends in the use of Near Infrared Spectroscopy sensors (NIRS) in the agri-food industry are moving towards the use of small size and low-cost spectrometers, suitable for on-site use. However, most of the existing commercial portable NIRS spectrometers were designed for process control within the pharmaceutical and chemical industries, and not for food applications. Therefore, before providing...
Go to contribution page -
Omer Aydin (Erciyes University)
Antimicrobial Resistance (AMR) has become one of the global threats causing ten million deaths each year when reaching 2050 (WHO, 2019). To tackle this pandemic, increasing people's awareness of the risk and consequences of the misuse of antimicrobial drugs is a priority. Secondly, to decrease the number of cases, rapid, reliable, and easy-to-use technology should exist to enable identifying...
Go to contribution page -
Arnaud Molle
This study investigates the prediction reliability of cheese making traits [3 measures of cheese yield (%CY): fresh, solids and retained water (%CYCURD, %CYSOLIDS, %CYWATER); 4 recovery traits (%REC): milk fat, protein, solids and energy in the curd (%RECFAT, %RECPROTEIN, %RECSOLIDS and %RECENERGY)] (Ferragina et al., 2013) applying Bayesian models on the Fourier-transform infrared...
Go to contribution page -
Dr Krzysztof Rutkowski (The National Institute of Horticultural Research)
The usefulness of methods based on VIS/NIR for nondestructive assessment of maturity and quality of plums (‘Presenta’, ‘President’ and ‘Tophit’ cvs) at harvest and after storage was evaluated. Nondestructive measurements were performed using DA meter (Sintéleia, Italy) and CP Pigment Analyzer PA1101 (Control in Applied Physiology GbR., Germany). The DA index (DA meter) was calculated as...
Go to contribution page -
Gonçalo Guedes (Universidade Católica Portuguesa), Antonio Silva Ferreira (Universidade Católica Portuguesa, Porto)
Handheld NIR spectrometers can be used for on-site and in-the-field analysis, have a high acquisition rate and, in most of the cases, do not require sample preparation. However, some shortcomings are also noteworthy in industrial settings such as variability on signal-to-noise ratio, low reproducibility induced by movement, changes in luminosity and temperature, to mention just a few. Hence...
Go to contribution page -
Dr Sebahattin Serhat Turgut
Due to the rising development of computer and sensor technologies and the fact that they are more cheaply accessible, the feasibility, pace, and amount of data collected in the food industry are increasing day by day. These collected data are used as an aid in decision-making processes for many different purposes such as safety management, stock management, process management and optimization,...
Go to contribution page -
Mr Salvador Castillo-Gironés (Centro de Agroingeniería, Instituto Valenciano de Investigaciones Agrarias (IVIA))
Fruit preservation can cause texture alterations which may affect consumers acceptance if conditions are not appropriate. Hence, fruit classification based on texture alterations can be of interest for food industries. Whereas artificial vision systems have been used to detect external quality of fruit, detection and classification based on texture cannot be done accurately using external...
Go to contribution page -
Sandak Jakub
Currently, 4,5 million ton of olive leaves are produced annually in the world by the olive oil industry, present in southern Europe and along the Mediterranean coast. This recalcitrant biomass contains high added value bioactive chemical components. However, it represents a problem for both the farmers and the whole olive oil industry, who need to remove it from the fields and the olive oil...
Go to contribution page
Choose timezone
Your profile timezone: