Biological & Food
Optical spectroscopy is increasingly used for both academic and commercial purposes in the study of biology, including tissue and disease characterization, cellular micro-analysis, food inspection, and microbe identification, among others. For food, it has been applied to measure moisture, fat, protein and carbohydrate content. NIR spectroscopy is used routinely for composition, function and sensory analysis of food ingredients, process intermediates and final products. The most significant advantage is its ability to determine simultaneously several components in a sample within a short time. Mass spectrometry has also become an essential analytical tool and can be used for qualitative and quantitative analysis of a wide variety of bio-molecules. Portable instrumentation now makes it possible to perform field analyses, which is a improvement over sending samples to a core lab and then waiting for results. With various instrument options available, systems can be optimized to any particular need.