Working Area Infrared Spectroscopy

Infrared (IR) spectroscopy is well suited for the analysis of food and feed, as the sample is not consumed or altered during the measurement. Consequently, IR spectroscopy has been used for several decades to rapidly evaluate the quality of agricultural products like grain. The non-destructive character of the technique results in a significant smaller ecological footprint compared to other analytical techniques, straightforward implementation, and simplistic analytical procedures.

Our current research focuses on the development of high-throughput methods for mycotoxin screening using near and mid infrared spectroscopy.