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|NDT.net Issue - 2008-02 - NEWS ||NDT.net Issue: 2008-02|
Publication: e-Journal of Nondestructive Testing (NDT) ISSN 1435-4934 (NDT.net Journal)
New Report Examines the Advancement of Nondestructive Testing of Food QualityResearch and Markets7, Dublin, Ireland
DUBLIN, Ireland - Research and Markets (http://www.researchandmarkets.com/reports/c80927) has announced the addition of Nondestructive Testing of Food Quality to their offering.
The expert contributors to Nondestructive Testing of Food Quality clearly explain present industry advances and how to turn available instrumentation into valuable assets. Readers learn how the competencies of product knowledge, process understanding, instrumentation, principles of sensing, process control, and analytical methodology are required to turn an application into success.
The broad-based coverage of topics addresses the most dominant sensor technologies keeping in mind the research initiatives advancing these technologies not only in food but also in the pharmaceutical sectors. Coverage includes: ultrasound, near infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging systems, magnetic resonance imaging, electronic nose, z-nose, biosensors, microwave absorption, and nanoparticles and colloids as sensors.
Joseph Irudayaraj, PhD, is an associate professor of Agricultural and Biological Engineering at Purdue University, West Lafayette, IN. With over 15 years of research and teaching experience in biological and food engineering, Dr. Irudayaraj has been a faculty member at the University of Saskatchewan, Utah State University, and Penn State. His current role at Purdue is to develop micro and nanosensors for food, health, and environmental applications.
Christoph Reh, PhD, is a research scientist at Nestlé Research Center, Lausanne, Switzerland working on scientific projects for innovative beverage concepts. Prior to his appointment he was involved for more than 10 years in process analytics including non-destructive testing for factory application and physico-chemical characterization of foods.
For more information visit http://www.researchandmarkets.com/reports/c80927