[Implanteus Lectures] Wednesday, 16th October : “Infrared spectroscopy guides smart food processing: opportunities, challenges and future perspectives”, Dr. Weijie Lan

The Implanteus graduate school of Avignon University proposes for its fifth year a cycle of scientific conferences, combining face-to-face and distance lectures. The first conference of the first semester will take place:

Wednesday, 16th October at 2:30 p.m. to 4:30 p.m. (Oneline, Paris time)

Infrared spectroscopy guides smart food processing: opportunities, challenges and future perspectives

Dr. Weijie Lan, College of Food Science and Technology, Nanjing Agricultural University, Chine

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Weijie Lan received his Ph.D. degree at Avignon University and French National Institute for Agriculture, Food and Environment (INRAE), and currently is an associate professor at Nanjing Agricultural University in China. He is working on the development of intelligent food perception and processing systems to deal with the ever-increasing food variability and heterogeneity during preharvest and postharvest processes. Spectroscopy and imaging techniques are his main research tools.

Abstract

Nowadays, the increasing demands of various anticipated products for current consumers have put much stress on the food processing innovations from industrial manufacturers. It would be highly beneficial to develop smart food production strategies, which can consider a large variability of raw materials and provide new solutions to reach the anticipated and constant taste and texture of food products.
Infrared spectroscopy and hyperspectral imaging techniques have been used as rapid and efficient methods to determine and control the quality and safety of raw and processed food. This presentation presents the fundamentals of these techniques, and the feasibility of using spectroscopy to guide smart food processing, including rapid online sorting of raw materials, evaluation of sample statues while processing (drying, juicing, and pureeing etc.), sensitive determination of the final product’s quality, and providing the food processing strategies to become a multiparameter optimization of texture and taste (viscosity, color, sugars, and acids) of final products. Their current opportunities, challenges, and future perspectives will be further discussed.