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    Food & Drink

    The sustainability of the global food supply will require chemical science and engineering to provide innovative ways to match increasing demands for food with limited natural resources.

    Innovation in the food sector is driven by a broad range of new technologies. For example, there now exists an understanding of the molecular interactions that connect nutrition and health and the characterisation of novel functional ingredients.

    Healthy foods may contain significant amounts of fibers, milk proteins, vegetables and fruit components. Food technologists must develop food structures and processes that will also incorporate vitamins, minerals and bioactives and compensate for the reduction of fat, calories or the elimination of food additives. Spectroscopy instrumentation can aid this process by allowing the rapid development of new structures and through fiber optic immersion probes, provide process control monitoring.

    The authentication of Scotch whisky brands, wines, spirits and beers can be achieved using gas chromatography but there is a need for in-line and in field authentication methods. Measurements can be achieved using ruggedised fiber optic immersion probes and fiber coupled small spectrophotometers respectively.