Spectrophotometry in Food Analysis
Fundamentals, Applications and Methods
- 1st Edition - July 24, 2026
- Latest edition
- Editor: Marco Iammarino
- Language: English
Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods is an indispensable resource for anyone involved in food analysis. This comprehensive book offers a deta… Read more
Description
Description
Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods is an indispensable resource for anyone involved in food analysis. This comprehensive book offers a detailed exploration of analytical techniques and methodologies pivotal to the food industry. Combining a solid overview of fundamental principles with practical case studies, it guides readers through the intricacies of spectroscopic and spectrophotometric analysis. From instrumentation to laboratory techniques, this book covers all essential aspects, making it a must-read for students, researchers, and professionals aiming to enhance their understanding and application of these techniques.
The book is systematically divided into nine sections, beginning with a broad overview of spectrophotometry. It progresses to practical applications in food quality, safety, traceability, and characterization, with specific sections dedicated to Raman, Near-Infrared, and FTIR spectroscopy. Each section is enriched with real-world examples, method validations, and troubleshooting tips, ensuring readers gain a robust understanding of the subject. This book is particularly valuable for chemists, food technologists, and laboratory technicians, but also serves as a useful guide for newcomers and interdisciplinary researchers interested in food analysis.
The book is systematically divided into nine sections, beginning with a broad overview of spectrophotometry. It progresses to practical applications in food quality, safety, traceability, and characterization, with specific sections dedicated to Raman, Near-Infrared, and FTIR spectroscopy. Each section is enriched with real-world examples, method validations, and troubleshooting tips, ensuring readers gain a robust understanding of the subject. This book is particularly valuable for chemists, food technologists, and laboratory technicians, but also serves as a useful guide for newcomers and interdisciplinary researchers interested in food analysis.
Key features
Key features
- Provides a comprehensive overview of the fundamentals of various spectrometric techniques as they apply to food analysis, including UV Spectrophotometry and Raman, Near Infrared, and FTIR spectroscopy
- Includes a full description of each methodology for analytical techniques, including method validation, sample preparation techniques, characterization in food analysis and quality control and common troubleshooting and common analytical solutions of these methods
- Details applications of spectrophotometry and spectroscopy in food analysis for industry and multiple disciplines
Readership
Readership
Students, researchers and professionals working throughout the food sector with a focus on spectroscopic and spectrophotometric analysis techniques. This can include anyone working within food analysis particularly chemists, food technologists and laboratory technicians within research and control laboratories
Table of contents
Table of contents
Section I: Spectrophotometry: Fundamentals and instrumentation
1. Fundamentals and Theory
2. State of the art and criticalities
Section II: Assessment of Food Quality by Spectroscopic Techniques
3. Applications of spectroscopy in food quality assessment
4. Case studies
Section III: Assurance of Food Safety by Spectroscopic Techniques
5. Applications of spectroscopy in food safety control
6. Case studies
Section IV: Food Traceability approaches by Spectroscopic Techniques
7. Applications of spectroscopy in food traceability
8. Case studies
Section V: Characterisation of Novel Foods by Spectroscopic Techniques
9. Applications of spectroscopy in novel food characterisation
10. Case studies
Section VI: Novel sample preparation procedures in Spectroscopic applications
11. Recent advances in sample preparation for spectroscopy applications
12. Case studies
Section VII: Raman spectroscopy applications in food analysis
13. Applications of Raman spectroscopy in food analysis
14. Case studies
Section VIII: FTIR applications in food analysis
15. Applications of FTIR spectroscopy in food analysis
16. Case studies
Section IX: Troubleshooting methodologies in spectroscopic applications
17. Troubleshooting examples
1. Fundamentals and Theory
2. State of the art and criticalities
Section II: Assessment of Food Quality by Spectroscopic Techniques
3. Applications of spectroscopy in food quality assessment
4. Case studies
Section III: Assurance of Food Safety by Spectroscopic Techniques
5. Applications of spectroscopy in food safety control
6. Case studies
Section IV: Food Traceability approaches by Spectroscopic Techniques
7. Applications of spectroscopy in food traceability
8. Case studies
Section V: Characterisation of Novel Foods by Spectroscopic Techniques
9. Applications of spectroscopy in novel food characterisation
10. Case studies
Section VI: Novel sample preparation procedures in Spectroscopic applications
11. Recent advances in sample preparation for spectroscopy applications
12. Case studies
Section VII: Raman spectroscopy applications in food analysis
13. Applications of Raman spectroscopy in food analysis
14. Case studies
Section VIII: FTIR applications in food analysis
15. Applications of FTIR spectroscopy in food analysis
16. Case studies
Section IX: Troubleshooting methodologies in spectroscopic applications
17. Troubleshooting examples
Product details
Product details
- Edition: 1
- Latest edition
- Published: July 24, 2026
- Language: English
About the editor
About the editor
MI
Marco Iammarino
Marco Iammarino has been a researcher at the of Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata of Foggia (Italy) since 2002. He is an editorial board member of J Food Compos Anal, Front Nutrition, Appl Sci-Basel. He is also a Publons/Clarivate Top 1% Peer Reviewer 2018 and 201 and was listed in ReviewerCredits top reviewers 2020. Member of EFSA, ISO, CEN and UNI working groups. Author of more than 200 articles published in International and National Journals, Conference Proceedings and books
Affiliations and expertise
stituto Zooprofilattico Sperimentale della Puglia e della Basilicata of Foggia, Italy