Food Safety & Quality
Featured Articles
Can Spectroscopy Help Detect Food Contamination Earlier?
The 2026 Cyclospora outbreak linked to iceberg lettuce highlights a persistent challenge in food production: contamination can move through the supply chain before conventional testing identifies a problem. Emerging research suggests that NIR, Raman/SERS, chemometrics and machine learning may provide food producers with additional tools for faster screening and earlier investigation.
Predicting Avocado Ripeness with NIR Spectroscopy
Knowing when an avocado is ready for market can be challenging without cutting into the fruit. This application demonstrates how near-infrared spectroscopy and chemometric analysis can predict avocado ripeness quickly and non-destructively, providing a potential tool for monitoring fruit quality and improving consistency throughout the supply chain.
Taking NIR Spectroscopy to the Strawberry Field
What can spectroscopy reveal about strawberries in the field? This application follows a portable NIR spectroscopy system into a strawberry field to demonstrate how rapid, non-destructive measurements can help evaluate fruit quality and collect valuable data outside of the laboratory.
Customer Research & Publications
Application Note – Predicting Ripeness of Avocados with a Near-Infrared Spectrometer System
Introduction The ripeness of an avocado affects its flavor, aroma, color and texture. Ripeness, however, is difficult to determine because the fruit ripens without obvious changes in external...
A toast to spectroscopy: How Compact Spectrometers are used in ethanol product research
Alcoholic beverages seem like a simple concept at first: take something sugary, throw in some yeast, and ta da! The sugars are fermented into ethanol. But the reality is more complex, even for mass...
Classification of red wine based on its protected designation of origin (PDO) using Laser-induced Breakdown Spectroscopy (LIBS)
S Moncayo, JD Rosales, R Izquierdo-Hornillos… - Talanta, 2016 This work reports on a simple and fast classification procedure for the quality control of red wines with protected designation of...
Applications of Near-Infrared Systems for Quality Evaluation of Fruits: A Review
Published by the American Society of Agricultural and Biological Engineers- L Xie, A Wang, H Xu, X Fu, Y Ying - 2016 Near-infrared (NIR) spectroscopy has been studied for over 100 years and has...
Ordered mesoporous carbon preparation by the in situ radical polymerization of acrylamide and its application for resorcinol removal
Ordered mesoporous carbon preparation by the in situ radical polymerization of acrylamide and its application for resorcinol removal W Shou, B Chao, ZU Ahmad, DD Gang - Journal of Applied Polymer...
USE OF GROUND-BASED CANOPY REFLECTANCE TO DETERMINE RADIATION CAPTURE, NITROGEN AND WATER STATUS, AND FINAL YIELD IN WHEAT
USE OF GROUND-BASED CANOPY REFLECTANCE TO DETERMINE RADIATION CAPTURE, NITROGEN AND WATER STATUS, AND FINAL YIELD IN WHEAT Glen L. Ritchie We quantified the spectral reflectance characteristics of...
Spectroscopy Applications
Astronomy, Space & Remote Sensing
Advanced & quantum materials
Thin Films & Optical Coatings
Pharmaceuticals & Nutraceuticals
Biomedical & Life Sciences
Environmental & Microplastics
Industrial & Process Analysis
Lighting, Displays & Radiometry
Food Safety & Quality Spectrometers
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Explore Raman, UV-VIS, and NIR spectroscopy through practical guides, application notes, videos, technical resources, and real-world research. Learn how spectroscopy can be used for food quality and safety, ingredient identification, composition analysis, adulteration screening, color measurement, and quality control. These Learning Centers provide practical resources to help researchers and food manufacturers better understand their measurements and apply spectroscopy throughout food research, ingredient verification, and production.
- NIR Learning Center — Discover NIR spectroscopy for food composition analysis, ingredient verification, adulteration screening, and rapid quality control measurements.
- Raman Learning Center — Explore Raman spectroscopy for food and ingredient identification, authenticity testing, adulteration detection, and molecular analysis.
- UV-VIS Learning Center — Learn about UV-VIS spectroscopy for food color measurement, absorbance and transmission analysis, quality evaluation, and food research applications