CHAIRS

• Corrado Di Natale
  Università di Roma Tor vergata, Italy
  
  
• Anna Grazia Mignani
  CNR-Istituto di Fisica Applicata "Nello Carrara", Italy

DESCRIPTION

Optical spectroscopy is currently emerging as a modern and green analytical technique for straightforward analysis of the intact food. Indeed, the ultraviolet, visible, and near-infrared spectroscopic bands provide unique fingerprints of food which can be mathematically processed for qualitative and quantitative assessment of quality and safety indicators, as well as for fraud detection. The non-destructive nature of light measurements also enables rapid checks without making use of reagents or chemical treatments, thus avoiding the problem of waste disposal. The scope of the workshop is to present and discuss the most promising applications of colorimetry, fluorescence spectroscopy, hyperspectral imaging, and computer-screen photoassisted spectroscopy for food analysis.