Near Infrared Spectroscopy (NIRS) is a technique which can be used to quickly determine the composition of food and feed. In combination with multivariate calculation techniques NIRS can be used to analyse the levels of proteins, fat, water, sugar and raw cellulose in a sample. The technique is suitable both for use in laboratories and for in-line process control.

By using NIRS in combination with advanced multivariate calculations we can identify, quantify and qualify samples. The use of NIRS has several advantages:

  • No sample preparation required
  • No use of chemicals
  • Easy to use
  • Can be completely automated

The technique has one major drawback: the calibration procedure can be complex and time consuming.

Equipment and research system

Wageningen Food Safety Research has at its disposal both routine equipment and a research system that allows solid, pasteurised and liquid products to be measured both in reflection and in transmission.

Statutory Research Tasks

Wageningen Food Safety Research carries out statutory research for the Ministry of Economic Affairs, Agriculture, and Innovation (EL&I). This covers, among other things, quick determination of the authenticity and identity of unknown or suspicious samples by means of discriminant analysis.