At the Photonics for Agrofoods and Environment laboratory, we employ optical methods for the rapid detection of characteristic substances contained in food samples, with little or no processing.
We rely on our expertise in the field of the interaction of light with matter and the development of specialized optical spectroscopic analysis methods. We can record the optical spectrum that is the characteristic “fingerprint” and reflects the chemical composition of a sample. Different samples have a different fingerprint and the detected differences or similarities are used for:
– The distinction of varieties of several agrofoods products (wine, oil, honey, milk, etc.)
– Monitoring of wine maturation to time and type of barrel
– Quality control of products
– Detection of adulteration
– Application of laser spectroscopic techniques for detecting specific chemical substances in foods (contaminants, plasticizers, pesticides)
– Database creation for the prominence of local varieties and the characterization of their geographical origin
– Detection of Volatile organic compounds (VOC)
– Detection of Greenhouse gases (GHG)
sensors, optical spectroscopy, wine, oil, honey, milk, quality control, adulteration, contaminants, plasticizers, pesticides, machine learning, volatile organic compounds, greenhouse gases
