FURI | Summer 2020

Building a Portable and Less Expensive LED-Based Fluorescence Spectrometer for Evaluating the Quality of Food

Public interest in food quality and production has increased in recent decades. This relates to the development and increased industrialization of the food supplying chain. As a result, there is a demand for high-quality analytical tools to investigate food quality. The research aims at building a portable less-expensive LED-based fluorescence spectrometer for detecting the quality of food. Our initial focus will be on olive oil and cheese. Our research shows that fluorescence spectroscopy can measure important quality factors associated with these foodstuffs and will be useful to industry and consumers to assess whether the products are good for consumption.