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Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products

Grant number: 17/17628-3
Support type:Scholarships in Brazil - Doctorate (Direct)
Effective date (Start): March 01, 2018
Effective date (End): February 28, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Douglas Fernandes Barbin
Grantee:Amanda Teixeira Badaró
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated research grant:15/24351-2 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products, AP.JP
Associated scholarship(s):19/06842-0 - Imaging techniques for determination of pasta composition during cooking, BE.EP.DD


In recent years, the concept of Process Analytical Technology (PAT) in food quality control has been the focus of attention from researchers and producers. Quality control in the food industry is traditionally accomplished through chemical, physical and microbiological test. Some of these methods are slow, laborious and destructive. Nowadays it is possible to replace most of the drawbacks of these methods through indirect fast and non-destuctive techniques. Image analyses and NIR spectroscopy technique are fast methods with a wide range of applications due to its speed, simplicity and safety as well as its ability to measure multiple parameters simultaneously, avoiding lengthy sample preparation procedures. In addition, the combination of these techniques as in hyperspectral systems is currently the state of the art in this field. These techniques offer a number of advantages over traditional methods of quality assessment, including ease of adaptation for online systems and the possibility of simultaneous determination of several attributes. However, there are few studies on the subject in emerging countries. This project aims to develop the technology for image analyses and NIR spectroscopy in the classification and evaluation of physical, chemical and sensory characteristics of food products. The project aims to measure physical and chemical attributes (pH, color, chemical composition, etc.) of fresh poultry meat, and processed poultry products; and rapid classification and authentication of samples and prediction of the attributes measured by imaging and spectral information of samples. (AU)

Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
BADARO, AMANDA TEIXEIRA; FRANCISCO GARCIA-MARTIN, JUAN; DEL CARMEN LOPEZ-BARRERA, MARIA; BARBIN, DOUGLAS FERNANDES; ALVAREZ-MATEOS, PALOMA. Determination of pectin content in orange peels by near infrared hyperspectral imaging. Food Chemistry, v. 323, SEP 1 2020. Web of Science Citations: 0.
GARCIA-MARTIN, JUAN FRANCISCO; BADARO, AMANDA TEIXEIRA; BARBIN, DOUGLAS FERNANDES; ALVAREZ-MATEOS, PALOMA. Identification of Copper in Stems and Roots of Jatropha curcas L. by Hyperspectral Imaging. PROCESSES, v. 8, n. 7 JUL 2020. Web of Science Citations: 0.
BARBIN, DOUGLAS FERNANDES; BADARO, AMANDA TEIXEIRA; HONORATO, DANIELLE C. B.; IDA, ELZA YOUKO; SHIMOKOMAKI, MASSAMI. Identification of turkey meat and processed products using near infrared spectroscopy. FOOD CONTROL, v. 107, JAN 2020. Web of Science Citations: 0.
BADARO, AMANDA TEIXEIRA; MORIMITSU, FERNANDA LIE; FERREIRA, AMANDA RIOS; PEDROSA SILVA CLERICI, MARIA TERESA; BARBIN, DOUGLAS FERNANDES. Identification of fiber added to semolina by near infrared (NIR) spectral techniques. Food Chemistry, v. 289, p. 195-203, AUG 15 2019. Web of Science Citations: 4.

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