“Training course in vibrational spectroscopy and chemometrics as tools for the analysis of agricultural products and foods”
|Petros A. Tarantilis
Laboratory of Chemistry
Head of the Department of Food Science & Human Nutrition
School of Food, Biotechnology and Development
Agricultural University of Athens
Iera Odos 75, 118 55
Abstract: Vibrational spectroscopy is the collective term referring to two complementary analytical techniques – infrared and Raman spectroscopy.
Fourier transform infrared (FTIR) technology has substantial potential as a quality control tool in the food industry. FTIR methods of analysis are convenient, rapid and automatable, and in conjunction with diffuse reflectance infrared Fourier transform (DRIFT) and attenuated total reflectance (ATR) modes, dramatically simplify sample handling.
The key elements of FTIR spectroscopy are presented along with a selection of methods developed or being under development, including analyses of milk, meat, fats and oils, sweetened condensed milk, juices, and spices. The range of applications in complex food matrices provides clear evidence of the benefits of FTIR in food quality control.
Raman spectroscopy comprises another molecular spectroscopic technique, in which a sample is exposed to an intense light beam such as a laser, and the spectrum produced is based on the Raman-active vibrational modes induced by the sample molecules. The diversity of applications and the structural information obtained, combined with recent advances in instrumentation, have rekindled the interest in various disciplines, including food science. Suitable analytes cover the entire range of food constituents, including the macro-components (proteins, lipids, carbohydrates and water) as well as minor components such as carotenoid pigments or synthetic dyes, and even microorganisms or packaging materials in contact with foods. Raman spectroscopy may be used as a tool for quality control, for compositional identification or for adulteration detection, as well as for basic research in the elucidation of structural or conformational changes that occur during processing of foods.
Chemometrics is the use of mathematical and statistical methods to attain maximum chemical information and to correlate quality parameters or physical properties to analytical‒chemical data. Patterns in the data are modeled; the models built can then be routinely applied to future data in order to predict the same quality parameters. Chemometric approaches are increasingly gaining efficiency in assessing product quality and lead to more efficient laboratory practices or automated quality control systems. The only requirements are an appropriate instrument and dedicated software to interpret the underlying patterns in the data.
The field of chemometrics provides many efficient ways to solve calibration and classification problems as well as to evaluate spectroscopic data. Chemometrics can be used to enhance method development and make routine use of multivariate models for data analysis.
The workshop is open to all participants.
Registration for the workshop is necessary (deadline 15th of September 2017)
* Mandatory fields