Visible and near-infrared spectroscopy of fresh produce and foods
The benefits
In short- Rapid, non-destructive analysis with minimal sample waste
- Insight into relevant physical and chemical product properties
- Point measurements or spatially resolved spectral imaging
- Support from measurements through model development
- Advanced chemometrics combined with AI
Measure quality attributes of fresh produce and foods quickly and non-destructively using Vis-NIR spectroscopy and a predictive model tailored to your application.
About Vis-NIR spectroscopy
Vis-NIR spectroscopy enables rapid, non-destructive analysis of the quality and composition of fresh produce and foods. The instrument measures how a product absorbs and reflects visible and near-infrared light. This produces a characteristic spectrum that may contain information about the product’s properties.
Wageningen University & Research uses chemometrics to link these spectra to reliable reference measurements. Based on these data, we develop and validate a predictive model for your specific product and application. Depending on the product, research question and available reference data, the model may predict attributes such as ripeness, sugar or moisture content, firmness, or other quality characteristics.
Together, we assess whether Vis-NIR can support faster quality control, product selection or process optimisation without cutting open or damaging each product.
Get in touch
Discuss your Vis-NIR question with our expert.
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