Raman Spectroscopy: A Non-Destructive and On-Site Tool for Control of Food Quality?

In recent years there has been an increasing focus from the consumers on food quality i.e. unwanted substances such as bacteria, pesticides, drug residues and additives as well as on food composition including nutritional value, healthy additives, antioxidants and the contents of selected fatty acids. This is also reflected in an increasing interest for organic food products. It therefore seems appropriate to develop substance specific, non-destructive and fast measuring techniques that can be used close to the consumer, for monitoring different properties of food products.