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Food Technology

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Food Technology

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Research Frontiers in Spectroscopy-Based Food Quality Assessment

Utilization of hyperspectral imaging, Raman, and NIR spectroscopy for rapid non-destructive detection of contaminants and nutritional composition.

Hyperspectral Imaging in Real-Time Microbial Contamination Detection
Raman Spectroscopy and Hidden Allergen Fingerprinting
Terahertz Spectroscopy for Adulterant Discrimination in Spices
NIR Spectroscopy Across Fermentation Metabolite Evolution
Fluorescence Quenching as Oxidative Stress Biomarkers
Multi-Modal Spectroscopy in Texture Prediction Without Destructive Testing
Chemometric Analysis of Authenticity in Protected Designation Products
Infrared Spectroscopy in Gluten Network Integrity Assessment
Photoacoustic Spectroscopy for Subsurface Defect Detection
Time-Resolved Fluorescence in Pesticide Residue Screening

All Food Technology PhD categories