Informing Spectroscopists for Over 40 Years

Combining teaching chemometrics with attenuated total reflection–infrared spectroscopy and food authentication

Colette Germon, Tony Davies and Paul Jones look at “Combining teaching chemometrics, with attenuated total reflection–infrared spectroscopy and food authentication”. They describe a teaching project based around the detection of food fraud. It is a good example of teaching spectroscopic data handling and advanced analysis techniques. They have investigated how adulteration and misrepresentation of meat and fish can be detected, as well as whether frozen and then thawed fish could be differentiated from chilled fish.

Content for Registered Users only

  The full content of this page is available to registered users only. Please register for FREE or log in to read it.

Logged-in users have access to our entire archive of articles and columns.