Food Authentication using Profiling Techniques

The combination of modern analytical techniques with chemometric pattern recognition provides a powerful approach to quality assurance in the food sector. IFR has a long track record of developing spectral profiling methods – infrared, Raman and NMR – for the analysis of foods and food products. Over the past two decades, the teams in IFR’s Analytical Sciences Unit have received funding from a variety of sources to address authentication issues in selected food product areas. Most recently, together with Oxford Instruments Industrial Analysis we have secured funding from the Technology Strategy Board to develop automated bench-top Nuclear Magnetic Resonance (NMR) spectroscopy, which is being used to tackle a variety of food industry challenges.

Our publications on food authentication, by product area:
Vegetable oils
Meat products
Fruit and Fruit Products
Coffee and tea

Our work on Food Profiling has been supported by:

  • InnovateUK (2012 – ongoing)
  • UEA MChem Forensic Chemistry Studentships
  • UEA MSc Analytical Chemistry Studentships
  • BBSRC Competitive Strategic Grant (1994 – 2001)