At the Photonics for Agrofoods and Environment laboratory, we employ an alternative approach for the quick monitoring of the characteristic substances contained in food samples, with little or no processing.
We rely on our expertise in the area of the interaction of light with matter and the development of specialized optical spectroscopic analysis methods (such as light absorption and fluorescence techniques). This way, 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:
- origin and quality control
We focus on spectroscopic methods such as UltraViolet/Visible, Near Infrared, Fourier Transform Infrared (FTIR), Fluorescence, Laser induced Fluorescence (LIF), Time Resolved Florescence, Raman and Laser Induced Break Down Spectroscopy (LIBS). These techniques are quick and much "cheaper" than the time-consuming and costly conventional analytical techniques.
Our technology is used for:
- Distinction of varieties of several agrofoods products (wine, oil, honey, milk, etc.)
- Monitoring of wine maturation in relation to time and kind of barrel
- Quality control of products
- Detection of adulteration
- Application of laser spectroscopic techniques for the detection of specific chemical substances in foods (contaminants, plasticizers, pesticides ...)
- Creation of a database for the prominence of local varieties and the characterization of their geographical origin