USA 10:00 am EST, 7:00 am PST, 15:00 GMT
Infrared (IR) and Near-Infrared (NIR) Spectroscopy has become an established technique for verifying the quality of food ingredients. Recent cases of economic adulteration of food products and ingredients have highlighted the potential benefits of rapid screening tests that are able to verify identity, determine quantitative quality/nutritional parameters, and detect economic adulterants in both a "targeted" and "non-targeted" manner. This webinar discusses several techniques for screening food ingredients by IR and NIR spectroscopy, and outlines a new approach to economic adulterant screening that overcomes common problems encountered with method development and implementation.
- Verify authenticity of food products and ingredients
- Detect adulterants in raw ingredients prior to manufacturing
- Take advantages of having the flexibility of targeted and non-targeted screening