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Hongwei Yu is a Ph.D. candidate in the Food Quality and Design group. His research is to detect the characteristics of peanut and peanut butter by advanced spectroscopy techniques combined with chemometrics such as NIR.
He got his BSc at Qingdao Agriculture University, China and MSC in Food Science at Chinese Academy of Agricultural Sciences. The previous study is using hyperspectral imaging technology to detect the major component of unshelled peanut.