Non-destructive characterization of lipids and proteins in complex mixtures using Raman spectroscopy

Tuesday, April 30, 2024

5:00 PM – 6:00 PM EDT

Presenting Author(s)

KE

Karen Esmonde-White (she/her/hers)

Product Manager
Endress+Hauser Optical Analysis
Ann Arbor, Michigan, United States

Co-Author(s)

TW

Tory Woolf

Product Business Manager
Endress+Hauser
Ann Arbor, Indiana, United States
ZR

Zoe Reeve

Product Manager
Endress+Hauser Canada, Canada
ML

Mary Lewis

Laboratory Manager
Endress+Hauser Optical Analysis, United States
IL

Ian Lewis

Head of Technical Marketing
Endress+Hauser Optical Analysis, United States

Abstract: Demands on food and beverage (F&B) production and innovative food products have brought unprecedented challenges to the food and beverage industry. To address these demands, the industry has adopted increasingly scientific approaches to growing food, as well as in food processing and storage. Automation and a scientific risk-based approach to analysis called Process Analytical Technologies (PAT) are being adopted by the food industry to support an increasing number of complex foods being produced. Raman spectroscopy is a composition measurement tool that can be used in the laboratory or process environments. We highlight new uses in Raman spectroscopy of food manufacturing, safety, and novel product understanding. We discuss technology aspects that enable transfer of analytical models from the laboratory to inline analysis without significant model rework. Examples in plant-based foods, agribusiness, and lab-based proteins demonstrate Raman’s broad utility in traditional and biotechnology approaches to manufacturing.