Throughout the food industry, there is a need to ensure that raw materials as well as intermediate and final products meet with specifications. Near infrared (NIR) spectroscopy is widely adopted as a means of assessing both compositional and functional characteristics for a range of foodstuffs. Traditionally applied in a laboratory context, NIR is increasingly used for in- or at-line situations to facilitate process control.
This workshop will give delegates information on the underpinning principles of NIR to ensure accurate measurements. In addition, new opportunities in the way the technique is applied will be presented.
"Near infrared spectroscopy is widely used to measure the composition and functionality of a range of food products. From basic principles through to more advanced applications, this workshop will provide attendees with the theory and practical application of calibration techniques, an understanding of typical sources of error as well as approaches to monitoring the accuracy of NIR results."
Sam Millar – Event Director
Early booking discount conditions