Event
Beginning: 06/04/26
Location: Online
Food fraud and spoilage create serious risks for food safety, product quality, and brand trust. In this webinar, explore how fluorescence fingerprints—captured as excitation–emission matrices (EEMs)—can provide a rapid, non-destructive, and multidimensional way to assess food integrity. By measuring the natural fluorescence of compounds such as amino acids, polyphenols, and chlorophylls, this approach can reveal subtle compositional changes linked to adulteration, deterioration, and loss of freshness.
Through two compelling case studies—maple syrup adulteration and spinach juice spoilage—you’ll see how fluorescence fingerprinting can distinguish pure from adulterated products and fresh from spoiled samples, even when changes are difficult to detect by conventional methods. Supported by advanced analytical tools including PARAFAC, LC–MS/MS, artificial neural networks (ANNs), and convolutional neural networks (CNNs), this work highlights fluorescence fingerprints as a fast, green, and powerful solution for next-generation food authenticity and quality monitoring.
What You Will Learn:
- How fluorescence fingerprints (excitation–emission matrices, EEMs) reveal chemical insights into food authenticity and spoilage
- How naturally occurring compounds such as amino acids, polyphenols, and chlorophylls can act as indicators of food integrity breaches
- How fluorescence fingerprinting can be used to detect maple syrup adulteration and monitor spoilage in spinach juice
- How combining fluorescence fingerprints with advanced data analysis can support rapid, non-destructive, and more sustainable food integrity assessment
Who Should Attend:
- QA and RA leaders in food and beverage
- Analytical scientists and lab managers using fluorescence and ML tools
- Brand protection, supply chain, and procurement teams tackling adulteration risks
- Retail, CPG R&D, and operations professionals focused on freshness and waste reduction
