Testing for the Food Industry

By measuring the infrared absorption patterns of food constituents, FTIR provides a unique molecular “fingerprint” that can be used to identify and quantify major components such as proteins, fats, carbohydrates, water, organic acids, and other bioactive compounds. The technique is non-destructive, requires little or no sample preparation, and delivers results within minutes, making it particularly attractive for routine industrial applications.

In food quality control, FTIR is routinely employed to determine the composition of dairy products by measuring fat, protein, lactose, and moisture content. In edible oils, it can monitor oxidation, rancidity, and fatty acid profiles, while also detecting adulteration, such as the addition of lower-value vegetable oils to olive oil. Similarly, FTIR has proven effective in identifying fraudulent practices in honey, fruit juices, coffee, spices, and meat products by detecting the presence of undeclared ingredients or substitutions.

The technology also plays an important role in food safety and shelf-life studies. FTIR can track chemical changes associated with spoilage, monitor lipid oxidation in meat and fish products, and assess freshness during storage. When combined with chemometric and machine-learning approaches, FTIR enables the rapid classification of products according to origin, processing method, or quality grade. As a result, FTIR has become an essential tool for modern food analysis, supporting both regulatory compliance and the development of more efficient, sustainable food production systems.

For more information or to discuss your food testing requirements, please contact Dr Wayne Lam at wayne.lam@brunel.ac.uk.

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