The adulteration of different food products has become an issue recently in the more opened food market. The detection of the adulterants along the food chain is not always an easy task as in many cases, it is difficult to find specific markers of the adulterant or to simultaneously monitor many of those. However, in case of food products and commodities having well characterised constant quality the deviation in their chemical characteristics, physical parameters and postharvest regulations can be good indicators of their adulteration. The applicability - among other possible methods - of near infrared spectroscopy to detect different types of adulteration in various food products (from farm-to-fork) while monitoring changes in physical parameters with different postharvest techniques can be correlated for quality control purposes. This is however a relatively new approach that requires further studies and thus gives rise to the possibility of a new research.
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Jelentkezési határidő: 2019-01-31
2024. IV. 17. ODT ülés Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).
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