Development of novel non-destructive techniques to analyse food quality

Project Information

FOOD ANALYSIS

Grant agreement ID: 980037

Start date 4 January 2008

End date 3 January 2009

Funded under

• Human resources and Mobility in the specific programme for research, technological development and demonstration "Structuring the European Research Area" under the Sixth Framework Programme 2002-2006

Total cost € 0,00

EU contribution € 55 000,00

Coordinated by

KYRGYZ-TURKISH MANAS UNIVERSITY
Kyrgyzstan

Objective

Most analytical techniques used in quality control require isolation of the food component of interest. The original properties of the product are, therefore, destroyed during sample preparation and analysis. Oftentimes, such analyses are expensive, time consuming, and require sophisticated instrumentation, and hence are not suited for "on-line" quality control of food products. For on-line sensors, many physical principles have been checked, yet very few sensors having a meaningful correlation with some quality property are available. Fluorescence spectroscopy has demonstrated a strong potential to be utilized as a rapid and non-destructive technique to study food quality.

The utilization of chemometric tools in interpretation of the spectral data obtained allows describing important, but immeasurable properties of the system hidden in the band position, the band intensities and the bandwidth. The objective of this project is to develop and validate a generic method based on a miniature laptop spectrofluorometer for at/on-line non-destructive and non-invasive analysis of food properties and quality attributes. The following tasks have to be accomplished to achieve the goal of the project: evaluate the main intrinsic fluorophores of dairy products, fish, and meat; investigate the correlation of fluorescence of the intrinsic fluorophores with the quality parameters of interest; develop models for the prediction of the food property and quality from spectral data using chemometric tools.

The project will result in the novel non-destructive and non-invasive techniques to facilitate determination of the dynamic state of food processes on-line and in real-time. These techniques also determine food safety and quality attributes of foods to enable food manufacturers to produce food products with consistently high quality and greater consumer acceptance.

Fields of science

• engineering and technology › electrical engineering, electronic engineering, information engineering › electronic engineering › control systems
• agricultural sciences › animal and dairy science › dairy
• natural sciences › physical sciences › optics › spectroscopy › emission spectroscopy
• engineering and technology › other engineering and technologies › food technology › food safety
• engineering and technology › electrical engineering, electronic engineering, information engineering › electronic engineering › sensors

Programme(s)

• FP6-MOBILITY - Human resources and Mobility in the specific programme for research, technological development and demonstration "Structuring the European Research Area" under the Sixth Framework Programme 2002-2006

Topic(s)

• MOBILITY-2.3R - Marie Curie Incoming International Fellowships (IIF), Re-integration phase

Call for proposal

FP6-2004-MOBILITY-7
See other projects for this call

Funding Scheme

IIF - Marie Curie actions-Incoming International Fellowships

Coordinator

KYRGYZ-TURKISH MANAS UNIVERSITY

• Address: Prospekt mira 56 ; Bishkek ; Kyrgyzstan
• EU contribution: € 0,00