Biomedical Engineering and Bioengineering Commons^™

Multimode Point Spectroscopy For Food Authentication, Sayed Asaduzzaman, Nicholas Mackinnon, Hossein Kashani Zadeh

SDSU Data Science Symposium

Enhancing food quality measurement is a necessity to guarantee food safety and adherence to health regulations. Current methods involve lab testing which are time-consuming, costly, destructive and require skilled workers. Spectroscopy has the potential to overcome these challenges. This study employs a multi-mode point spectroscopy method to distinguish food products according to their spectral characteristics,. The system records fluorescence, excited at 365 and 405 nm, visible-near infrared (Vis-NIR) and short-wave infrared (SWIR) spectra. The three main subjects of the study are olive oil, milk, and honey. Samples were kept in a transparent cell culture pot, and Gray and White Spectralon …