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AFQ119 Spectroscopy in Authentication - FT0251(1)

Description
To develop spectroscopic methods for the simultaneous measurement of a wide range of chemical components in foods and beverages. Also to provide new commercially viable options for food authenticity screening and for the identification of specific types of adulteration. Furthermore to determine whether the same spectroscopic methods applied to both raw materials and processed products can be used to predict the sensory properties of the final product.
Objective
To develop spectroscopic methods for the simultaneous measurement (profiling) of a wide range of chemical components in foods and beverages. To provide new commercially viable options for food authenticity screening and for the identification of specific types of adulteration. To determine whether the spectroscopic methods, appplied to both raw materials and processed products, can be used to predict the sensory properties of the final product.
Time-Scale and Cost
From: 1998

To: 2001

Cost: £245,759
Contractor / Funded Organisations
IFR - Institute of Food Research (BBSRC)
Keywords
Food and Drink              
Food Ingredients              
Food manufacturing industry              
Food Quality              
Food Safety              
Process Technology              
Quality              
Fields of Study
Resource Efficient and Resilient Food Chain