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Food scientists: We can detect much more food fraud

(Faculty of Science - University of Copenhagen) Researchers point out that 'non-targeted' methods of analysis can reveal far more food fraud. The analytical methods commonly used today typically only examine a single component of the food and thus can only detect a single kind of fraud. However, by using near-infrared spectroscopy, you can take a broad physicochemical 'fingerprint' of all raw materials and ingredients used in food production and use this information to detect whether a particular foodstuff has been modified.
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Food scientists: We can detect much more food fraud

Academics / Chemistry : Physorg: Chemistry

Researchers from University of Copenhagen have reviewed the use of NIR spectroscopy to detect food fraud in a special issue of the scientific journal Current Opinion in Food Science, which reports on food science innovation.

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